Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 3 tablespoons sesame oil
- 1 large shallot, sliced
- 2 teaspoons chopped fresh ginger root
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons miso paste
- 1 cup vegetable stock
- ½ cup toasted peanuts
- Dash of tamari (optional)
- 2 blocks tofu, cut in half, wrapped in paper towels and pressed for 15 minutes
- Sea salt
Preparation:
Heat 1 tablespoon oil in a skillet over medium high heat. Add shallots and ginger, and sauté for two minutes.Add mushrooms, and cook 8-10 minutes, until mushrooms are beginning to brown.
Add stock and bring to a boil; cook 3 minutes.
Mix miso paste with a few tablespoons of stock from the pan and add to mushrooms. Heat through but do not boil.
Place mushroom mixture in a blender along with peanuts and blend until smooth. Add tamari if needed. Keep sauce warm.
Heat the remaining sesame oil in a skillet over medium high heat.
Season the tofu with sea salt. Cook tofu about 4 minutes on each side, until golden brown.
Drain on paper towel, cut in triangles and serve with mushroom sauce on the side.
Serves 4
Copyright 2008 by Jen Hoy
