Braised Tofu with Peppers and Portobellos Recipe

Name: Braised Tofu with Peppers and Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup boiling vegetarian chicken stock; 3 Tbs. tomato paste; 2 Tbs. mellow white miso; 2 Tbs. tamari soy sauce; 1 1/2 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; 2 tsp. olive oil; 5 cloves garlic, minced; 1 medium-sized red onion, halved crosswise and cut into 18-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; 1/2 cup dry white wine or vegetable broth; 1 Tbs. tamari soy sauce; 1 tsp. dried thyme

Servings: persons

1 cup boiling vegetarian chicken stock
3 Tbs. tomato paste
2 Tbs. mellow white miso
2 Tbs. tamari soy sauce
1 1/2 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
2 tsp. olive oil
5 cloves garlic, minced
1 medium-sized red onion, halved crosswise and cut into 18-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
1/2 cup dry white wine or vegetable broth
1 Tbs. tamari soy sauce
1 tsp. dried thyme

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.
3
Make 4 cuts in a cross-hatch pattern to create 18 cubes.
4
Put cubes in a nonreactive container, and add marinade.
5
Cover, and refrigerate overnight.
6
To make Peppers and Portobellos: Heat oil in a 14-inch stir-fry pan or wok for 1 minute over medium-high heat.
7
Add garlic and onions.
8
Saut8E for 3 minutes, and remove from heat.
9
Remove tofu from marinade with a slotted spoon, drain slightly and discard marinade.
10
Add to pan, and, turning tofu gently, brown on all sides, for about 5 minutes.
11
Add peppers and mushrooms, and continue to cook, stirring frequently.
12
Add wine, tamari soy sauce and thyme, reduce heat to medium-low and cook mixture for 3 minutes, stirring occasionally.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup boiling vegetarian chicken stock, 3 Tbs. tomato paste, 2 Tbs. mellow white miso, 2 Tbs. tamari soy sauce, and more.

Yes, Braised Tofu with Peppers and Portobellos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Tofu with Peppers and Portobellos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions