Mushroom Tofu Chili Food

WOK SAUTEED MUSHROOMS AND TOFU

Steps:

• Cut tofu in half horizontally to make 2 pieces, each about 3/4-inch thick. With a 2-inch biscuit cutter, cut 6 rounds from each half to make a total of 12 rounds. In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil. Place a non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side. Remove pan from heat. Place a wok over high heat until hot. Add remaining 1 tablespoon oil, swirling to coat sides. Add leek, chili pepper and all mushrooms. Stir-fry for 1 minute. Add sauce. Reduce heat to low, cover and simmer until mushrooms are tender, about 5 minutes. Add cornstarch solution. Cook, stirring, until sauce boils and thickens. To serve, arrange tofu in a circle around the edge of a serving platter. Place mushroom mixture in the center.

MUSHROOM TOFU CHILI

Steps:

• Heat oil in a nonreactive wide Dutch oven over medium heat.
• Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
• Add mushrooms and garlic and saute 2 minutes.
• Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
• Add tomatoes with juices and tomato paste. Stir and bring to a boil.
• Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
• Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
• Add cilantro, if using.
• Taste and adjust salt and pepper.
• Serve hot.

4-BEAN TOFU CHILI WITH MUSHROOMS

Steps:

• In a large kettle sauté onions, garlic, and mushrooms in a small amount of water, about 1/4 cup.
• Add seasonings and tofu. Crumble the tofu as you add it so it resembles ground meat. I break it up while I'm cooking it too.
• Sauté a few minutes more, adding 1/4 cup more water if needed or some of the pureed tomatoes.
• Bring to a boil and simmer at least 30 minutes, stirring occasionally. Add up to 1/2 cup of additional water if chili seems a little thick. Thickness can vary depending on personal preference.1
• Pour in all the beans and the tomatoes, stirring well.
• Serve up with optional toppings!

VEGETARIAN CHILI

Steps:

• In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

HEARTY VEGETARIAN TOFU CHILI

Steps:

• Saute first 4 in meduium heat.
• Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
• Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
• Boil, reduce heat and simmer 45 to 55 minutes.

CHILI-LIME MUSHROOM TACOS

Steps:

• Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices., In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

HEARTY VEGETARIAN CHILI

Steps:

• In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through., Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and, if desired, sour cream.

BLACK BEAN CHILI WITH MUSHROOMS

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

MUSHROOM, TOFU, AND NOODLE STIR-FRY

Steps:

• Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
• Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
• Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
• Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
• Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

PORTOBELLO MUSHROOM CHILI

Steps:

• Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
• Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

LEMONGRASS TOFU WITH MUSHROOMS

Steps:

• Add enough vegetable oil to heavy medium saucepan to reach depth of 2 inches. Heat vegetable oil over medium-high heat to 350°F. Deep-fry tofu squares in 2 batches until golden, about 2 minutes. Using slotted spoon, transfer tofu to paper towels to drain. Sprinkle with salt and pepper.
• Heat 3 tablespoons vegetable oil in heavy large skillet over medium heat. Add minced lemongrass, minced garlic, and chopped jalapeño; sauté until fragrant, about 1 minute. Add sliced onion, red bell pepper, and sliced shiitake mushrooms; sauté until vegetables are crisp-tender, about 3 minutes. Add fish sauce and sugar; sauté 1 minute. Add fried tofu squares and sauté until heated through, about 1 minute. Transfer to bowl. Sprinkle with chopped fresh cilantro and serve.
• Fish sauce (nuoc mam) is available at Asian markets and in the Asian foods section of many supermarkets.