| 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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