A recipe for tofu newcomers and veterans alike
Servings: 4 to 6
Ingredients:
- 2 tablespoons vegetable oil
- 2 onions, coarsely chopped
- 3 carrots, coarsely chopped
- 1 stalk celery, coarsely chopped
- 100 g mushrooms, sliced
- 1 block (454g) tofu, diced or julienned
- 2 v. tablespoons tamari
- 1 can (284 ml) condensed tomato soup
- Milk (I prefer soy or rice) (1 / 3 of the box empty tomato soup)
- ¼ cup brown sugar, firmly packed
- 1 tablespoon Worcestershire sauce
Preparation:
1. In a wok or large saucepan, cook the vegetables with tofu in oil, stirring continuously, until they are tender but still slightly crisp, about 8 minutes. Add the tamari.
2. In a small pan, heat tomato soup gradually incorporating milk. Add brown sugar and Worcestershire sauce.
3. Place the vegetables and tofu on a bed of rice and drizzle with tomato sauce.
We can serve the mixture of tofu and vegetables with the sauce and potatoes instead of rice.
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