Stewed Tofu and Potatoes in Miso Gravy
Oh. My. God. Good stew. Really good stew.
If doing over, I would make more gravy. Must have more gravy for crusty baguette. More gravy, more mushrooms, fewer potatoes (did I ever think there would be a day when I said fewer potatoes?). I'd also think about just cooking the sauce down rather than using thickener. Cornstarch gets weird when reheated, kind of...slimy and muddy. I'm just sayin'.
This time around I added small diced celery root and thin coins of carrot. Also used twice the amount of thyme called for.
From "Vegan with a Vengeance", Stewed Tofu and Potatoes in Miso Gravy:
2 Tb arrowroot or cornstarch
1 cup veg broth
2 cups thinly sliced cremini mushrooms
4 Tb olive oil
1 large onion, quartered and thinly sliced
2 shallots, minced
4 cloves garlic, coarsely chopped (okay, I used six large cloves)
1 tsp fresh thyme, chopped
fresh black pepper to taste
1 1/2 cups white wine
1 Tb tamari or soy sauce
3 Tb chickpea miso (which they have at Madison Market--after this I'm seriously addicted)
1 lb small Yukon gold or fingerling potatoes, halved (or lg potato cut into 1 1/4 inch chunks)
1 lb tofu, pressed, cut into eighths widthwise, and then cut into two long isosceles triangles.
Chop everything first and put them in little bowls to streamline the process, also mix the arrowroot with the veg. stock. Add this to the rest of the liquid ingredients in another bowl. I also pressed the hell out of the tofu for an hour with a five pound weight.
First I sauteed the mushrooms in half the oil for a long time, until they were brown and teeny-tiny-crumply, and then tossed them in a little bowl, then sauteed the onion and shallot in the rest of the oil. When the onions were brown and carmelized, I popped in the thyme, garlic (mmm, garlic), and pepper. When that starts to smell good, pour in the liquid ingredients (which you've already mixed in another bowl, right?) Give it a good stir, bring to a boil, then reduce to a simmer. Cover and cook for 20 to 30 minutes.
Bread. Don't forget the bread, for dipping.
If doing over, I would make more gravy. Must have more gravy for crusty baguette. More gravy, more mushrooms, fewer potatoes (did I ever think there would be a day when I said fewer potatoes?). I'd also think about just cooking the sauce down rather than using thickener. Cornstarch gets weird when reheated, kind of...slimy and muddy. I'm just sayin'.
This time around I added small diced celery root and thin coins of carrot. Also used twice the amount of thyme called for.
From "Vegan with a Vengeance", Stewed Tofu and Potatoes in Miso Gravy:
2 Tb arrowroot or cornstarch
1 cup veg broth
2 cups thinly sliced cremini mushrooms
4 Tb olive oil
1 large onion, quartered and thinly sliced
2 shallots, minced
4 cloves garlic, coarsely chopped (okay, I used six large cloves)
1 tsp fresh thyme, chopped
fresh black pepper to taste
1 1/2 cups white wine
1 Tb tamari or soy sauce
3 Tb chickpea miso (which they have at Madison Market--after this I'm seriously addicted)
1 lb small Yukon gold or fingerling potatoes, halved (or lg potato cut into 1 1/4 inch chunks)
1 lb tofu, pressed, cut into eighths widthwise, and then cut into two long isosceles triangles.
Chop everything first and put them in little bowls to streamline the process, also mix the arrowroot with the veg. stock. Add this to the rest of the liquid ingredients in another bowl. I also pressed the hell out of the tofu for an hour with a five pound weight.
First I sauteed the mushrooms in half the oil for a long time, until they were brown and teeny-tiny-crumply, and then tossed them in a little bowl, then sauteed the onion and shallot in the rest of the oil. When the onions were brown and carmelized, I popped in the thyme, garlic (mmm, garlic), and pepper. When that starts to smell good, pour in the liquid ingredients (which you've already mixed in another bowl, right?) Give it a good stir, bring to a boil, then reduce to a simmer. Cover and cook for 20 to 30 minutes.
Bread. Don't forget the bread, for dipping.