Pan fried tofu in mushroom sauce with purple broccoli and polenta

19 Aug

 

You will need

Tofu

                     1 pack of extra firm tofu

                     1 tea towel

                     chopping board (to act as a weight)

 

Sauce

                     1 diced onion

                     500g sliced mushroom

                     2-3 cloves chopped garlic

                     125-200 ml dry white wine

                     a little oil

                     salt/pepper

                     soya cream

 

Polenta

 

Follow the preparation instructions on your packet of polenta. The ratio of stock to polenta is usually 1:3.

 

Broccoli/purple sprouted broccoli (as much as you will eat)

 

                     broccoli

                     oil

                     salt/pepper

                     a little water

 

Method

 

1.                  Wrap the tofu in a tea towel.  Use a chopping board or a small pot to weight down the wrapped tofu. Leave for about an hour. This removes excess water and improves texture.

2.                  Heat some oil in a wok, add mushroom and onion. Add salt and pepper to taste. Cook on high till brown. Add garlic. Cook for further 2 minutes. Add white wine and reduce by half. Add cream and simmer for 4-5 minutes until sauce begins to thicken.

3.                  Slice tofu. Heat oiled pan and brown tofu on each side. If you wish, you can cook it for a few minutes more in the mushroom sauce. This will give the tofu better flavor.

4.                  Cook polenta as per instructions.

5.                  Heat a pan with a little oil. Add broccoli. Add salt and pepper to taste. Cook for a minute. Add 4-5 tablespoons of water. Cook until water is evaporated.

 

Tips

As mushrooms become older their flavor improves – provided they are not wet or slimy. You might find mushrooms near their sell-by date being sold for a reduced price in your local supermarket. You can use these cheaper mushrooms to make mushroom sauce which can be made in bulk and frozen.

 

Left over polenta can be baked in an oiled loaf tin or swish roll pan. When cooled, this mixture can be cut and fried. Top with tomato sauce, pesto and avocados for a quick snack or nice lunch. Flavour with chillis, spring onion, roasted pepper, herbs, spices, etc.

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