Tofu A La Bourguignonne Food
TOFU BOURGUIGNON
Make and share this Tofu Bourguignon recipe from Food.com.
Provided by Be Nutritious
Categories Stew
Time 45m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 12
Steps:
- Start with shallots. Boil them few minutes, then in a sieve drain under cold running water and peel off the skin. Now it comes off much easier than if you tried to do it before boiling.
- In a skillet brown tofu with one Tbsp peanut oil. Stir often to make sure that all sides are nicely brown. Set aside.
- Now saute the onion on the rest of the oil until slightly soft. Add celery and carrot and sweat for a few minute Add tofu, mushrooms, vegetable stock, red wine and mix in some tomato paste. Grate garlic and add to the stew. Reduce the heat to medium, cover and continue cooking for 15 minute.
- After 15 min add shallots and continue cooking for another 15 minute.
- At the end whisk in some cornstarch mixed with cold water and leave simmering for 2-3 min more. Serve with mashed potatoes.
Nutrition Facts : Calories 202.6, Fat 9.7, SaturatedFat 1.8, Sodium 84.4, Carbohydrate 18.2, Fiber 3, Sugar 5.3, Protein 8.4
TOFU A LA BOURGUIGNONNE
Boeuf a la bourguignonne without the beef!
Provided by Ken Rose
Categories Tofu Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat, and saute onion, shallot, and garlic until lightly browned.
- Stir in tomato paste. Pour in the wine, and stir, scraping up browned bits from the bottom of the skillet. Bring to a boil, and cook about 1 minute. Mix in soy sauce, bay leaf, and thyme. Reduce heat to low, and place tofu, tomato, and mushrooms into the mixture. Cover, and simmer 15 to 20 minutes, until sauce is thickened.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 12.6 g, Cholesterol 7.6 mg, Fat 12.9 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 89.8 mg, Sugar 2.9 g
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