Moosewood Mushroom Sesame Tofu Stew Food

SESAME TOFU WITH SPINACH

Steps:

• Slice the Tofu lengthwise into 4 rectangular slabs, than half each piece to get squares.
• Spread the sesame seeds on a plate. Press all surfaces of each tofu square into the seeds to coat.
• Heat the sesame oil in a large skillet on medium heat.
• Arrange the tofu in a single layer and cook about 5 minutes Carefully turn and cook 5 minutes on other side.
• Add soy sauce and Tabasco, turn the squares over, and cook another minute. Transfer squares to a plate (leaving stray seeds in the pan).
• Add the oil and garlic to the pan and sauté for about 30 seconds, until golden. Add the still damp rinsed spinach and cook for 1-2 more minutes, stirring constantly. Cook until wilted but still bright green.
• Season to taste with salt & pepper.
• Serve the tofu on top of the spinach.

MUSHROOM-SESAME-TOFU SOUP

Steps:

• Heat the oil in a pan (I used a 3 qt saucepan) and sauté the onions and ginger for 4 minutes.
• Add the celrey and sauté for another 5 minutes.
• Add the mushrooms, reduce the heat, and cook for 10 minutes.
• Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.
• Simmer for 20 minutes.
• Add the tahini and peanut butter.
• Stir until peanut butter has dissolved.
• Add the tofu and simmer over low heat for 20 minutes.
• Stir periodically to make sure nothing is sticking to the bottom of the pan.

WHITE SOONDUBU JJIGAE (MILD TOFU STEW)

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.

MOOSEWOOD MUSHROOM SESAME TOFU STEW

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.

SEAFOOD STEW

Steps:

• In a large Dutch oven over medium heat, let the butter melt.
• Add in the onions and garlic; stir/saute for 5 minutes or until tender.
• Add in the flour; stir until bubbly.
• Add in tomatoes, broth, wine, seasonings, and parsley; simmer 5 minutes.
• Bake, uncovered, in a 400° oven for 30 minutes.
• Add in scallops/fish, and bake, covered, for 10 minutes.
• Add in clams and shrimp and bake, covered, for about 10 more minutes or until clams open up and shrimp turns pink.
• Discard any clams that do no open up.
• Ladle into soup bowls.

SWEET SQUASH, SWEET POTATO, AND TOFU STEW

Steps:

• In a large pot, spray bottom and put onions and spices. Sauté onions for about 4-5 minutes on high heat, or until golden brown.
• Add vegetable stock, chopped tomato, and tomato puree.
• Add cubed sweet potato and butternut squash, and then stir the mixture. Cover pot, reduce heat, and let simmer for approximately 10-15 minutes (or until the squash is almost tender). You want the stock to be bubbling, but not boiling.
• Add zucchini and tofu. Cover and let simmer for another 5 minutes or so, then add the spinach. Cover again and cook until spinach is wilted.
• Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
• Enjoy!

MOOSEWOOD'S CLASSIC TOFU BURGER

Steps:

• Press tofu for 30 minutes. Drain and grate in food processor.
• While tofu presses, saute onions with salt and oregano for 7-8 minutes.
• Add peppers and carrots to onions and cook until tender, another 7-8 minutes.
• In a separate bowl combine cooked vegetables, grated tofu, walnuts, soy, mustard, tahini, pepper, and basil.
• Preheat oven to 375 degrees.
• Shape eight burgers (a cup of mixture = one burger). Place on oiled baking sheet.
• Bake burgers until firm and brown, around 30-40 minutes.
• Variation: To make into meatless meatballs, add ground fennel to vegetable mixture. Shape into 1 1/2 inch balls and bake for 20 minutes.

TOFU VEGETABLE DUMPLINGS

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.