Braised Tofu with Peppers and Portobellos Recipe

Braised Tofu with Peppers and Portobellos

Serves 8

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.

Tomato-Miso Marinade

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

Peppers and Portobellos

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

To make Tomato-Miso Marinade: Combine boiling stock, tomato paste, miso, tamari soy sauce, Worcestershire sauce, garlic, vinegar and thyme in a bowl.
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.
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.
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.
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.