Mushroom and Tofu Stew

This Mushroom and Tofu Stew is a comforting, savory dish that combines the umami flavors of mushrooms with tender tofu in a rich broth. Perfect for a cozy dinner, it's both nourishing and satisfying, showcasing the best of vegetarian Chinese cuisine.

Ingredients

• Firm tofu - 200 grams
• Shiitake mushrooms - 100 grams
• Button mushrooms - 100 grams
• Carrot - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Green onions - 2, chopped
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Press and drain the tofu for about 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
2. Heat sesame oil in a pot over medium heat, add garlic and ginger, and sauté until fragrant, about 1 minute.
3. Add the sliced shiitake and button mushrooms to the pot and cook until they begin to soften, about 5 minutes.
4. Stir in the sliced carrot and cook for another 3 minutes.
5. Pour in the vegetable broth and soy sauce, bring the mixture to a boil, then reduce to a simmer.
6. Add the cubed tofu to the pot and let it simmer for about 10 minutes to allow the flavors to meld.
7. In a small bowl, mix the cornstarch with water to create a slurry, then add this to the stew while stirring gently to thicken it slightly.
8. Season with salt and black pepper to taste, and let it simmer for another 2-3 minutes.
9. Garnish with chopped green onions before serving.

Nutrition

• Calories: 290
• Protein: 20 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, supporting muscle health.
• Contains antioxidants from mushrooms, which may boost the immune system.

Tags