Mushroom tofu stew

Yield: 1 servings

Measure Ingredient
1 pack Firm/extra firm tofu; (not silken) cut into small cubes 1/2\" square
6 cups Strong mushroom broth; up to 8
1 \N Bottle beer
1 large Onion diced
½ pounds Mushrooms sliced
4 cups 1/2\" cubed potatoes
2 cups Sliced carrots
2 \N Cloves crushed garlic

I just made this up the other day and it was pretty good. The real key is to use a very strong mushroom broth (either make your own or use twice the amount called for with the instant), and to brown all the ingredients first.

In a large stewpot on med-hi heat, saute onions in beer until very brown and beginning to stick to pot bottom Add just enough mushroom broth to loosen the onions on the bottom of the pan and continue browning. Keep up this process until onions are very dark brown.

At the same time, in a large skillet, pour ¼ cup mushroom broth and add cubed tofu. Brown on all sides as much as possible on med-hi, adding broth when tofu starts to stick, loosening the tofu cubes and cooking until they start to stick again. When tofu cubes are browned well, add to onions and add rest of mushroom broth. If more liquid is needed, add water to cover stew if more liquid is needed.

In same skillet, using water, use same process on carrots and mushrooms, browning and loosening with water and then add to the stew mixture.

Finally, add crushed garlic, cover and simmer until full flavor has developed.

This process of browning really increases the flavor of all the contents including the tofu. Don't be afraid to make plenty, as this disappeared fast and there were not enough leftovers for my taste! Posted to fatfree digest by "Judy.Mingram" <Judy.Mingram@...> on Oct 28, 1999, converted by MM_Buster v2.0l.

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