Braised Vegetable-Tofu Casserole

Braised Vegetable-Tofu Casserole
Braised Vegetable-Tofu Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    dried black mushrooms

  • 1/2

    package regular-firm tofu - (7 oz pkg) drained

  • 2

    teaspoons soy sauce

  • 1

    tablespoon cornstarch

  • 2

    tablespoons cooking oil

  • 1

    small zucchini sliced

  • 1/2

    cup sliced bamboo shoots

  • 1

    leek, white part only cut 1/2" rings

  • 3/4

    cup vegetable broth

  • 2

    tablespoons soy sauce

  • 2

    teaspoons sugar

  • 1

    teaspoon sesame oil

  • 1

    teaspoon cornstarch dissolved in

  • 2

    teaspoons water (optional)

Directions

Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard 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. Place a wide non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook until golden brown on all sides, about 3 minutes. Remove and drain on paper towels. Place a wok over high heat until hot. Add remaining 1 tablespoon cooking oil, swirling to coat sides. Add mushrooms, zucchini, bamboo shoots, leeks; stir-fry for 2 minutes. Add a few drops of water if wok appears dry. Add tofu and cook for 1 minute. Place vegetable mixture in a clay pot or 2-quart pot. Add broth, soy sauce, sugar, and sesame oil; bring to a boil over medium heat. Reduce heat to low, cover, and simmer until vegetables are tender, 6 to 8 minutes. If desired, add cornstarch solution and cook, stirring, until sauce boils and thickens. This recipe yields 4 servings.

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