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October 19, 2009

Mushroom Tofu Stew

mushroom tofu stewSo many vegetarian meals contain tofu among main or side components. This is just one more.


  • 1 tbsp peanut or vegetable oil
  • 1 onion, finely chopped
  • 1 clove of garlic, minced
  • 2 medium potatoes, peeled and chopped into pieces
  • 1 cup vegetable stock or water
  • 1 oz dried mushrooms, plus soaking liquid (optional)
  • 1 1/2 cups white mushrooms, cleaned and sliced
  • 1 dried chili, chopped, plus soaking liquid or 1 fresh chili chopped
  • 1/4- 1/2 soy sauce
  • 1 star anise
  • 1 small stick cinnamon
  • 2 lbs tofu, drained and cut into cubes

Heat oil in a large pot. Add onion and cook until translucent, about 5 minutes. Add the garlic and cook for another couple of minutes. Add the potatoes and stock and bring to a boil. Reduce heat and cook until the potatoes are just tender, about 10 minutes.

Add the mushrooms, the re-hydrated mushrooms, if using, the chili, star anise, cinnamon and soy sauce. Cook for another 10 minutes or so. Add the tofu and continue to cook, covered for at least a half an hour to allow the flavours to blend. You can make this earlier in the day or the day before serving.


Vegetarian Food, Vegetarian Recipes

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