Simmered tofu in coriander-mustard sauce w/ kohlrabi & pe

Yield: 6 servings

Measure Ingredient
10 ounces Fresh mushrooms
⅛ teaspoon Thyme
Salt & ground black pepper
2 tablespoons Canola oil
1 medium Onion, finely chopped (1 c)
1 large Shallot, finely minced
...(about 1-1/2 tb)
2 Heaping tablespoons flour
1 cup Hard cider or apple juice
...(see end note)
½ cup Dijon mustard
1 tablespoon Ground coriander
16 ounces Firm tofu, pressed and cut
...into 3/4-inch cubes
2 mediums Kohlrabi, peeled and cut
...into 1/2-inch cubes
...(about 1-1/2 cups)
1 Bosc pear, peeled, cored,
...and cut into 3/4-inch
...pieces (about 1 cup)

1. Clean mushrooms, trim stem ends, quarter them, and put in pan with 1 tablespoon water, plus thyme, and salt and pepper to taste. Cover and simmer for 20 minutes.

2. Meanwhile, in a large, deep saucepan, heat oil over medium heat; add onion and shallot; and cook, stirring occasionally, until onions are soft, about 5 minutes. Add flour, stir to coat onions; cook 3 to 4 minutes, stirring constantly so flour does not color.

3. Stir in ¼ cup of cider, scraping pot with wooden spoon to loosen and dissolve flour; mixture will thicken. Add remaining cider, stir to make thickened sauce.

4. Mix mustard and coriander into sauce. Add tofu and kohlrabi; simmer gently, partially covered, over medium-low heat 15 minutes, stirring occasionally.

5. Add pear and mushrooms; simmer until pears are tender, 10 to 15 minutes longer. Adjust seasonings. Serve over rice.

NOTE: Hard cider can be found in liquor stores. It has a drier flavor than apple juice. Save what you don't pour into the pot to drink; it's delicious served chilled.

*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95

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