Moosewood Mushroom Sesame Tofu Stew Recipes

Steps:

• Place shitake mushrooms in heatproof bowl, cover with boiling water, and set aside for 20 minutes. Drain, freezing liquid for your next batch of veggie broth. Remove and toss stems in compost. Mince mushrooms.
• In saucepan on medium-low heat, combine the shitake, garlic, ginger, anise, carrots, fresh mushrooms, bok choy and oil. Cover and cook for 5 minutes stirring frequently.
• Meanwhile, mix crumbled tofu, soy sauce, scallions and hoison sauce in a bowl.
• Add tofu mixture to saucepan and cook for 3 minutes, mixing everything.
• Assemble your dumplings. Moisten the outer edges of a wrapper. Place a rounded teaspoon of tofu-vegetable mixture in center of it. Fold one corner of wrapper over to the diagonally opposite corner to form a triangle. Press edges together to seal the dumpling. This can be done quickly with friends assembly line style.
• Place filled dumplings on a large platter and cover with plastic wrap.
• Refrigerate or freeze until ready to use.
• Cook dumplings in one of the following ways: Gently simmer dumpings in broth (such as miso) for 5 minutes. OR saute them in a skillet prepared with 1/2 teaspoon of oil for 2 minutes on each side. Pour in 1/4 cup water, cover and steam for 4 minutes. OR Steam the dumplings in a steamer basket over boiling water for 7 minutes.

Steps:

• In soup pot, saute onions for a minute or two.
• Add garlic and continue sauteeing for another 2 or 3 minutes, until softened.
• Add seasonings and saute another minute, stirring to prevent spices from sticking and scorching.
• Stir in water or stock and add sweet potatoes or squash.
• Bring to a boil and simmer 5 minutes.
• If you are using callaloo, turnip greens or kale (but not spinach), stir it in at this time.
• Add okra and simmer another 5 minutes.
• Stir in tomatoes, lime juice, salt and spinach, if you are using it.
• Cook for another 3 or 4 minutes until all vegetables are tender.
• Add more salt or lime juice to taste.
• Serve while hot.

Steps:

• Rinse and drain rice and quinoa. Cook in a rice cooker with water and salt, or in a heavy-bottomed 2-quart saucepot over medium heat. Cover, and bring to a boil, then reduce to a faint simmer. Cook for 35 to 40 minutes, or until all water has been absorbed.
• Line a baking sheet or large plate with paper towels. Set aside.
• Pat tofu blocks dry, then halve lengthwise. Cut into 1/2-inch-thick slices. Drizzle 2 tablespoons aminos onto the bottom of a large, shallow glass or ceramic dish, then lay a layer of tofu in it. Drizzle with another 2 tablespoons of aminos, then layer in remaining tofu, and drizzle with remaining aminos. Marinate for 5 minutes, then rotate and flip tofu slices, and tilt dish to coat evenly. Marinate 5 more minutes. Drain away excess aminos.
• Set a 10-inch cast-iron or nonstick pan over high heat. When the pan is hot, add 2 tablespoons coconut oil. Just as oil begins to smoke, carefully lay in pieces of tofu in a single layer, leaving room between each piece.
• Reduce heat to medium high, do not touch the tofu and cook 6 to 7 minutes per side until golden brown. Use a thin metal spatula to carefully flip the pieces. Cook the rest the same way, adding more oil as needed.
• Remove cooked tofu to prepared baking sheet, and allow to drain.
• Use a fork to fluff rice and quinoa. Serve tofu with rice. Garnish with cilantro leaves.

Steps:

• In a large Dutch oven, combine kelp, radish, dried shiitakes and 5 cups of water, and bring to a simmer over high heat. Cover, reduce heat to medium and simmer for 5 minutes. Transfer kelp and mushrooms to a cutting board, and transfer broth with radish pieces to a bowl and reserve. Chop kelp into 1-inch pieces, very thinly slice the mushrooms and add both to reserved broth.
• In the empty Dutch oven, heat oil over medium-high. Add all but ¼ cup of the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 2 minutes. Add garlic, sesame seeds and ginger, and stir until well combined and fragrant, about 30 seconds. Then add the reserved broth and vegetables, the zucchini and soy sauce, and bring to a boil over high. Reduce heat to medium and cook, stirring occasionally, until zucchini and radish are tender, about 15 minutes.
• Stir in tofu and sesame oil, and cook until tofu is warmed through, 2 minutes. Season to taste with salt and pepper.
• Divide jjigae in 4 bowls and garnish each with some of the reserved scallions. Serve hot with rice on the side.

Steps:

• Soak the dried red chilis in some water.
• Place the shallot, garlic, kaffir lime leaves, lemongrass and ginger root in a mortar and pestle and pound into a paste.
• Heat the oil in a saucepan.
• Stirfry the paste gently for about 5 mins til it softens.
• Add the turmeric powder and mix it in.
• Add a couple of spoons of the coconut milk and stirfry for a further 10 to 15 mins ensuring not to burn the mixture (add more milk if it gets too dry).
• Add the rest of the coconut milk, the fish sauce, and the palm sugar and bring to simmer, ensuring you never boil.
• Add the chopped up silken tofu and heat through.
• Add the juice of the lime.
• Serve with coriander leaf and sliced additional kaffir lime leaf as garnish.

Steps:

• In a covered soup pot on high heat, cook the onions in the water, stirring frequently, for 5 minutes. Add the celery and continue to cook, covered, stirring frequently for 5 minutes. Add more water if the vegetables begin to stick. Add the mushrooms, lower the heat, and cook until the mushrooms begin to release their juices, about 5 minutes. Stir in the bay leaves, ginger, and tomatoes and cook for 5 minutes.
• Stir in the tahini or peanut butter, add the tofu, and simmer on a heat diffuser or on very low heat for a few minutes more. Add salt, soy sauce, or hot sauce to taste; discard the bay leaves and serve.