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Yield: 4 servings
Ingredients:
2 tablespoons olive oil
3 cloves garlic, smashed
1 pound mixed mushrooms, like creminis, shiitake, oyster, white button
1/2 white onion, thinly sliced
1/2 carrot, finely chopped
1/2 celery rib, finely chopped
Salt and freshly ground black pepper to taste
1 teaspoon tomato paste
1 teaspoon corn starch
2 cups vegetable stock
2 tablespoons canola oil
1 pound tofu, patted dry and sliced into 4 pieces
Chopped Parsley, for garnish
Method:
In a large saut‚ pan over medium high, add the olive oil. After a minute or so, add the garlic, mushrooms, onion, carrot and celery. Begin to sweat the veggies, season with salt and pepper and then add the tomato paste. In a medium bowl, mix the cornstarch and vegetable stock to create a slurry. Add the mixture into the mushroom ragu and reduce the heat to medium low. Continue to cook another 10 minutes.
In the meantime, in a large nonstick saut‚ pan over high heat, add the canola oil. Slide the tofu into the pan and cook for 3 minutes per side, or until browned.
To serve, place the tofu on a warmed platter. Top with the mushroom ragu and garnish with the chopped parsley.
More Tofu Recipes:
One Pot Meals: Mushroom Tofu Stew
Cripsy Tofu
This recipe was featured on the Vegetarian Paradise episode of Emeril Green.
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