Braised Vegetable Tofu Casserole Recipe

1. 1

   Soak mushrooms in hot water to cover till softened, about 15 min; drain.

2. 2

   Trim and throw away stems.

3. 3

   Leave caps whole.

4. 4

   Cut tofu into 3/4-inch cubes.

5. 5

   Place tofu in a bowl with soy sauce and stir gently to coat.

6. 6

   Sprinkle cornstarch over tofu then stir to coat all sides.

7. 7

   Place a wide non-stick frying pan over medium heat till warm.

8. 8

   Add in 1 Tbsp.

9. 9

   veg.

10. 10

    oil, swirling to coat sides.

11. 11

    Add in tofu and cook till golden on all sides, about 3 min.

12. 12

    Remove and drain on paper towels.

13. 13

    Place a wok over high heat till warm.

14. 14

    Add in remaining 1 Tbsp.

15. 15

    veg.

16. 16

    oil, swirling to coat sides.

17. 17

    Add in mushrooms, zucchini, bamboo shoots, leeks; stir-fry for 2 min.

18. 18

    Add in a few drops of water if wok appears dry.

19. 19

    Add in tofu and cook for 1 minute.

20. 20

    Place vegetable mix in a clay pot or possibly 2-qt pot.

21. 21

    Add in broth, soy sauce, sugar, and sesame oil; bring to a boil over medium heat.

22. 22

    Reduce heat to low, cover, and simmer till vegetables are tender, 6 to 8 min.

23. 23

    If you like, add in cornstarch solution and cook, stirring, till sauce boils and thickens.

24. 24

    This recipe yields 4 servings.

No additional tips available.