Seared Tofu with Mushroom Miso Sauce

Tofu with mushroom sauce is not a pretty dish, but it is so delicious that I don’t think it matters. Cut the tofu in triangles and serve the warm sauce in small dipping bowls. Serve this dish with steamed grains, bright green veggies and sweet orange squash for best effect.

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

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