Simmered Tofu In Coriander-mustard Sauce W/ Kohlrabi & Pe Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
10 ounce: Fresh mushrooms,
1/2 cup: Dijon mustard,
1/8 tsp: Thyme,
1 tbsp: Ground coriander,
Salt & ground black pepper,
16 ounce: Firm tofu, pressed and cut
2 tbsp: Canola oil,
...into 3/4-inch cubes,
1 medium: Onion, finely chopped, 1 c
2 medium: Kohlrabi, peeled and cut
1 large: Shallot, finely minced
...into 1/2-inch cubes,
..., about 1-1/2 tb
..., about 1-1/2 cups
2: Heaping tablespoons flour,
1: Bosc pear, peeled, cored,
1 cup: Hard cider or apple juice,
...and cut into 3/4-inch,
..., see end note
...pieces, about 1 cup
Directions:
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 1/4 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 dont pour into the pot to
drink; its delicious served chilled.
*Natural Health Magazine, Jan/Feb 1995
Submitted By JANIE YOUNG On 02-07-95
Source from luhu.jp
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 1/4 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 dont pour into the pot to
drink; its delicious served chilled.
*Natural Health Magazine, Jan/Feb 1995
Submitted By JANIE YOUNG On 02-07-95
Source from luhu.jp