Mushrooms and Tofu in Wine
| Prep Time: 30 min | Serves: 4 |
| Cooking Time: 15 min | Yield: 650 gr aprox. |
Quick dish abounding in mushrooms. The tofu allows it to soak up all the flavors of the aromatic sauce.
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 2 clove Garlic
- 4 tbsp Shallots
- 250 g Portobello mushroom
- 2/5 large Green Bell Pepper
- 87 1/2 ml Dry White Wine
- 5 tbsp Tamari Soy Sauce
- 1/2 tsp Ginger Root
- 1/2 tbsp Pure Sesame Oil
- 1/2 tbsp 100% Pure Cornstarch
- 2 cups Tofu
Directions
Heat the olive oil in a large skillet. Add the garlic minced and the shallots chopped and sautée over moderate heat until the shallots are translucent.
Add the mushrooms sliced, green bell pepper chopped, wine, tamari sauce, fresh ginger grated, and sesame oil to the skillet and stir together. Turn the heat down to low, cover and simmer until the mushrooms are tender.
Dissolve the cornstarch in a small amount of water and add it to the skillet. Stir in the tofu crumbed by hand in medium size cubes, cover, and simmer for 5 minutes longer or until the liquid has thickened. Serve over grains or noodles.
Adapted from the book "Vegetariana - A rich harvest of wit, lore and recipes", by Nava Atlas