| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
pk |
Firm/extra firm tofu; (not silken) cut into small cubes 1/2" square |
| 6 |
c |
Strong mushroom broth; up to 8 |
| 1 |
|
Bottle beer |
| 1 |
lg |
Onion diced |
| 1/2 |
lb |
Mushrooms sliced |
| 4 |
c |
1/2" cubed potatoes |
| 2 |
c |
Sliced carrots |
| 2 |
|
Cloves crushed garlic |
INSTRUCTIONS
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 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!
Posted to fatfree digest by "Judy.Mingram" <Judy.Mingram@West.Sun.COM> on
Oct 28, 1999, converted by MM_Buster v2.0l.
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