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Receta Braised Vegetable Tofu Casserole
by Global Cookbook

Braised Vegetable Tofu Casserole
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Ingredientes

  • 6 x dry black mushrooms
  • 1/2 pkt regular-hard tofu - (7 ounce pkg) liquid removed
  • 2 tsp soy sauce
  • 1 Tbsp. cornstarch
  • 2 Tbsp. veg. oil
  • 1 sm zucchini sliced
  • 1/2 c. sliced bamboo shoots
  • 1 x leek, white part only cut 1/2" rings
  • 3/4 c. vegetable broth
  • 2 Tbsp. soy sauce
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp cornstarch dissolved in
  • 2 tsp water (optional)

Direcciones

  1. Soak mushrooms in hot water to cover till softened, about 15 min; drain. Trim and throw away stems. Leave caps whole. Cut tofu into 3/4-inch cubes. Place tofu in a bowl with soy sauce and stir gently to coat. Sprinkle cornstarch over tofu then stir to coat all sides.
  2. Place a wide non-stick frying pan over medium heat till warm. Add in 1 Tbsp. veg. oil, swirling to coat sides. Add in tofu and cook till golden on all sides, about 3 min. Remove and drain on paper towels.
  3. Place a wok over high heat till warm. Add in remaining 1 Tbsp. veg. oil, swirling to coat sides. Add in mushrooms, zucchini, bamboo shoots, leeks; stir-fry for 2 min. Add in a few drops of water if wok appears dry. Add in tofu and cook for 1 minute.
  4. Place vegetable mix in a clay pot or possibly 2-qt pot. Add in broth, soy sauce, sugar, and sesame oil; bring to a boil over medium heat. Reduce heat to low, cover, and simmer till vegetables are tender, 6 to 8 min. If you like, add in cornstarch solution and cook, stirring, till sauce boils and thickens.
  5. This recipe yields 4 servings.