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Braised tofu rice bowl “素滷肉飯”
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Happy Monday, everyone. Hope you all had a great weekend. Mine was a busy one but fulfilling as well.
Today, I am sharing a popular comfort food from Taiwan (at least that’s my understanding it’s from here) that is veganized. Made a quick stir fry and a soup to complete my dinner.
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Recipe
Ingredients:
~ 1 pack firm tofu, drained and mashed
~ 6-8 caps of mushrooms, soaked until soft and cubed
~ 1 1/2 cup veggie stock
~ 1/2 teaspoon five spice powder
~ 1/2 teaspoon white pepper
~ 2 shallots, chopped, 2 cloves chopped garlic, 2 slices ginger
~ 1 star anise, 2 cinnamon stick (optional and to be removed after cooking)
~ pickled daikon
~ oil
~ corn starch mixture (1 teaspoon corn starch mix in 1 tablespoon water)
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Sauce:
~ 1 tablespoon soy sauce
~ 1 tablespoon stir fry sauce
~ 1 tablespoon dark soy sauce
~ 1 tablespoon cooking wine (optional)
~ 2 teaspoons organic sugar
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In a heated non-stick pan, cook mashed tofu until dry. Push aside, add 4 teaspoon oil and sauté shallots, garlic, ginger until fragrant. Add mushrooms and stir continously until mushrooms are fully cooked through.
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Then, add sauce, five spice powder, white pepper, star anise, cinnamon stick and veggie stock.
Let simmer for 3 minutes or well coated.
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Remove star anise and cinnamon stick and stir in corn starch mixture. Turn off heat. Season if needed with some salt. Serve with your favorite grain and some daikon pickle.
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I also pair this with simple mung bean sprouts stir fry and a quick celery soup. Yum!?
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Hope you like this and have a great #meatlessmonday
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#f52spice #bestofvegan #letscookvegan #easyrecipes #glutenfree #thenewhealthy #thekitchn #plantbased #crueltyfree #vegetarianrecipes #forkyeah #buzzfeedfood #healthyeating #veganrecipes #foodgasm #nomeat #veganfoodie #food52 #cleaneating #lowcarb #whatveganseat #vegana #forksoverknives #eatrealfood #gloobyfood #feedfeed @thefeedfeed @foodblogfeed #foodblogfeed @food52 #woonheng
@beautifulcuisines
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