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Braised Tofu with Peppers and Portobellos

Typically packed in water, extra-firm tofu has a spongy texture and is the best choice for marinades and dishes for which a lot of handling is required.

Ingredients: 

Ingredient Set Name: 

Tomato-Miso Marinade

Ingredients: 

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1 cup boiling vegetarian "chicken" stock
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3 Tbs. tomato paste
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2 Tbs. mellow white miso
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2 Tbs. tamari soy sauce
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1 ½ tsp. vegetarian Worcestershire sauce
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2 cloves garlic, minced
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2 Tbs. red wine vinegar
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1 tsp. dried thyme
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2 14-oz. pkg. extra-firm tofu, cubed

Ingredient Set Name: 

Peppers and Portobellos

Ingredients: 

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2 tsp. olive oil
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5 cloves garlic, minced
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1 medium-sized red onion, halved crosswise and cut into ⅛-inch-thick slices
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1 red bell pepper, cut into 3-inch-long strips
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1 yellow bell pepper, cut into 3-inch-long strips
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1 6-oz. pkg. baby portobello mush-rooms
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½ cup dry white wine or vegetable broth
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1 Tbs. tamari soy sauce
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1 tsp. dried thyme

Instructions: 

  1. To make Tomato-Miso Marinade: Combine boiling stock, tomato paste, miso, tamari soy sauce, Worcestershire sauce, garlic, vinegar and thyme in a bowl.
  2. Place tofu on a cutting board, and slice tofu in half horizontally. Make 4 cuts in a cross-hatch pattern to create 18 cubes. Put cubes in a nonreactive container, and add marinade. Cover, and refrigerate overnight.
  3. To make Peppers and Portobellos: Heat oil in a 14-inch stir-fry pan or wok for 1 minute over medium-high heat. Add garlic and onions. Saut8E for 3 minutes, and remove from heat.
  4. Remove tofu from marinade with a slotted spoon, drain slightly and discard marinade. Add to pan, and, turning tofu gently, brown on all sides, for about 5 minutes.
  5. Add peppers and mushrooms, and continue to cook, stirring frequently. Add wine, tamari soy sauce and thyme, reduce heat to medium-low and cook mixture for 3 minutes, stirring occasionally.

Nutrition Information: 

Calories: 
130
Protein: 
9 g
Total Fat: 
5 g
Saturated Fat: 
g
Carbohydrates: 
10 g
Cholesterol: 
mg
Sodium: 
191 mg
Fiber: 
3 g
Sugar: 
5 g
Yield: 
Serves 8

Comments on this Recipe

Good Recipe. The marinade seemed a little funky to me when I was mixing it up, but it was actually very delicious. Would be good with a side of brown rice.