Tofu in sauce (with optional mushrooms)
Apr. 22nd, 2011 06:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
steorra posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookabilityThis is pretty much the only tofu recipe I use; there was another one I used before I found this one, but it used many of the same flavours while taking much longer to make. This is nice and simple.
Ingredients:
Oil (probably about 2-3 Tbsp, but I don't measure)
Onion, chopped (about 1/4 to 1/2 an onion, depending how big the onion is and how much onion you like)
Garlic, sliced thin (1-4 cloves depending on taste and clove size)
1/2 c. sliced mushrooms (optional, but I think it's much better with)
1 tsp ground ginger [1]
1/4 c. tamari soy sauce
1/2 c. water[2]
1 block tofu, cubed [3]
Instructions
Heat oil in pan. Sautee onion, garlic, and mushroom in hot oil until the mushrooms and onions are more or less cooked. Add tamari, water, ginger, and tofu. Simmer until tofu has had a chance to absorb some flavour, probably about 15 minutes or so.
I usually serve it on rice with vegetables on the side to make a complete meal. The sauce from the tofu can be used as a sauce on rice.
Notes
[1] Or, if you're more ambitious than I usually am, fresh ginger finely chopped; it might be best to add fresh ginger in the sauteeing stage.
[2] The original recipe I'm basing this off of calls for 1/4 c. water and optionally 1/4 c. sherry or wine. I've never tried it with sherry or wine, but it seems to need to be replaced with water rather than just omitted.
[3] The original recipe calls for 1 pound (454 g), but the blocks I typically get are only 14 oz (397 g); I suspect anywhere in a similar range would be fine.
Ingredients:
Oil (probably about 2-3 Tbsp, but I don't measure)
Onion, chopped (about 1/4 to 1/2 an onion, depending how big the onion is and how much onion you like)
Garlic, sliced thin (1-4 cloves depending on taste and clove size)
1/2 c. sliced mushrooms (optional, but I think it's much better with)
1 tsp ground ginger [1]
1/4 c. tamari soy sauce
1/2 c. water[2]
1 block tofu, cubed [3]
Instructions
Heat oil in pan. Sautee onion, garlic, and mushroom in hot oil until the mushrooms and onions are more or less cooked. Add tamari, water, ginger, and tofu. Simmer until tofu has had a chance to absorb some flavour, probably about 15 minutes or so.
I usually serve it on rice with vegetables on the side to make a complete meal. The sauce from the tofu can be used as a sauce on rice.
Notes
[1] Or, if you're more ambitious than I usually am, fresh ginger finely chopped; it might be best to add fresh ginger in the sauteeing stage.
[2] The original recipe I'm basing this off of calls for 1/4 c. water and optionally 1/4 c. sherry or wine. I've never tried it with sherry or wine, but it seems to need to be replaced with water rather than just omitted.
[3] The original recipe calls for 1 pound (454 g), but the blocks I typically get are only 14 oz (397 g); I suspect anywhere in a similar range would be fine.