Mushroom Tofu Stew
Basic Information
- Servings: 1
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 89.83
- Health score: 80.00
- Weight Watcher points: 12.00
Summary
Mushroom Tofu Stew is a gluten free, dairy free, and lacto ovo vegetarian recipe with 1 servings. This main course has 513 calories, 41g of protein, and 9g of fat per serving. For $9.4 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. Head to the store and pick up garlic, strong mushroom broth, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is tremendous. Users who liked this recipe also liked Spicy Tofu Stew, Tofu and Kimchi Stew, and Tofu and Kimchi Stew.
Ingredients
bot beer1
strong mushroom broth6 cups
carrots2 cups
pkt firm/extra tofu1 small
garlic2 Cloves
mushrooms0.5 pound
onion1 large
Instructions
Step 1
I just made this up the other day and it was pretty good. The real key is to use a very strong mushroom broth (either make your own or use twice the amount called for with the instant), and to brown all the ingredients first.In a large stewpot on med-hi heat, saute onions in beer until very brown and beginning to stick to pot bottom
Step 2
Add just enough mushroom broth to loosen the onions on the bottom of the pan and continue browning. Keep up this process until onions are very dark brown.At the same time, in a large skillet, pour 1/4 cup mushroom broth and add cubed tofu. Brown on all sides as much as possible on med-hi, adding broth when tofu starts to stick, loosening the tofu cubes and cooking until they start to stick again. When tofu cubes are browned well, add to onions and add rest of mushroom broth. If more liquid is needed, add water to cover stew if more liquid is needed.In same skillet, using water, use same process on carrots and mushrooms, browning and loosening with water and then add to the stew mixture.Finally, add crushed garlic, cover and simmer until full flavor has developed.This process of browning really increases the flavor of all the contents including the tofu. Don't be afraid to make plenty, as this disappeared fast and there were not enough leftovers for my taste!
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian
Occasions: fall, winter