Yield: 4 Servings
|2 tablespoons||Sesame oil or canola oil|
|1½ cup||Sliced fresh mushrooms|
|1 cup||Sliced onion|
|1 cup||Diced green bell pepper|
|2 tablespoons||Minced garlic|
|1 tablespoon||Chopped fresh basil|
|¼ cup||Dark barley miso; dissolved in|
|2 cups||Tomato puree|
|¼ teaspoon||Black pepper|
|4 \N||Tomatoes; blanched, peeled, seeded and chopped (optional)|
|4 \N||Pieces firm tofu; 2 ounces each|
|¼ cup||Sesame oil|
Note: You may substitute ⅓ cup soy sauce (don't add water) for the barley miso, and seitan for the tofu Heat the 2 tablespoons of sesame or canola oil in a medium saucepan.
Saute the mushrooms, onion, bell pepper and garlic with the basil for 5-8 min. Stir in the dissolved miso. Add the tomato puree, water,black pepper and optional tomatoes. Simmer for 5 min.
Pour the tamari evenly over the tofu. Marinate about 10 min. Heat the ¼ cup sesame oil in a skillet. Saute the tofu on both sides until golden brown, 2-3 min.
Put a bit of the sauce in a baking dish 8 inches square. Put the tofu on the top; cover with the rest of the sauce. Cover the dish. Bake at 350 degrees for 20-25 min. Serve with mashed potatoes and a green vegetable or over noodles.
Note: This recipe, developed by Ron Pickarski, was given to me in a newspaper clipping by a co-worker. Rather than tofu, I used seitan that I had bought in the produce section of the grocery store. It is a relatively quick meal to put together that even my carnivorous roommate enjoys. As this is one of only two recipes using seitan that I have, I should appreciate anyone sharing others that they may have.
(KATHLEEN G. KIDD)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .