Tofu in mushroom cream sauce
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 10-12 ounce block of tofu |
| 2 | cups | Vegetable broth |
| 1 | each | Wheat flour |
| 1 | tablespoon | Soy oil |
| 1 | tablespoon | Soy oil (olive oil or corn oil will change the taste) |
| ¼ | cup | Water |
| 10 | ounces | Of mushrooms, chopped |
| 1 | bunch | Green onions, ends discarded and chopped to about 1 inch lengths |
| ½ | teaspoon | Salt |
| 1 | \N | Clove garlic a handful of chopped fresh parsley leaves lots of freshly ground pepper to taste |
| ½ | cup | White wine |
| 1 | cup | Soymilk |
| 1 | tablespoon | Cornstarch |
A couple of days before you will cook this, put a block of tofu in the freezer in a freezer container. About 24 hours before you cook, take the tofu out of the freezer.
Pour the vegetable broth over it, and put it in the refridgerator to marinate. Once the tofu has thawed, cut it into slices and return to the marinade for at least a few more hours.
When you are ready to cook, heat the oil in a saucepan. Take the slices of tofu out of the marinade and dredge in wheat flour. Then fry until golden brown, turn and fry the other side. Place on a dish and set aside.
In the same saucepan, add more oil and the water. Add the mushrooms, green onions, garlic, parsley, salt and pepper and saute until the mushrooms are soft.
Mix the wine, soymilk, and cornstarch together until there are no lumps. Add to the saucepan and stir until mixture thickens. Then carefully place the tofu slices back in the saucepan. Cover, reduce the heat, and simmer about a minute.
Serve the tofu slices with the mushroom mixture on top. Serve with a steamed green vegetable, such as asparagus, and a french-style bread.
From: Jim Porter Date: 05-13-93