| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Swiss | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | tb | Sesame oil or canola oil |
| 1 1/2 | c | Sliced fresh mushrooms |
| 1 | c | Sliced onion |
| 1 | c | Diced green bell pepper |
| 2 | tb | Minced garlic |
| 1 | tb | Chopped fresh basil |
| 1/4 | c | Dark barley miso; dissolved in |
| 1/4 | c | Water |
| 2 | c | Tomato puree |
| 1 | c | Water |
| 1/4 | ts | Black pepper |
| 4 | Tomatoes; blanched, peeled, seeded and chopped (optional) | |
| 2 | tb | Tamari |
| 4 | Pieces firm tofu; 2 ounces each | |
| 1/4 | c | Sesame oil |
INSTRUCTIONS
Note: You may substitute .33 cup soy sauce (don't add water) for the barley miso, and seitan for the tofu Heat the 2 tablespoons of sesame or canola oil in a medium saucepan. Saute the mushrooms, onion, bell pepper and garlic with the basil for 5-8 min. Stir in the dissolved miso. Add the tomato puree, water,black pepper and optional tomatoes. Simmer for 5 min. Pour the tamari evenly over the tofu. Marinate about 10 min. Heat the 0.25 cup sesame oil in a skillet. Saute the tofu on both sides until golden brown, 2-3 min. Put a bit of the sauce in a baking dish 8 inches square. Put the tofu on the top; cover with the rest of the sauce. Cover the dish. Bake at 350 degrees for 20-25 min. Serve with mashed potatoes and a green vegetable or over noodles. Note: This recipe, developed by Ron Pickarski, was given to me in a newspaper clipping by a co-worker. Rather than tofu, I used seitan that I had bought in the produce section of the grocery store. It is a relatively quick meal to put together that even my carnivorous roommate enjoys. As this is one of only two recipes using seitan that I have, I should appreciate anyone sharing others that they may have. :-) KATHLEEN.G.KIDD@DARTMOUTH.EDU (KATHLEEN G. KIDD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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