Braised tofu rice bowl “素滷肉飯”
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.
~ 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
~ corn starch mixture (1 teaspoon corn starch mix in 1 tablespoon water)
~ 1 tablespoon soy sauce
~ 1 tablespoon stir fry sauce
~ 1 tablespoon dark soy sauce
~ 1 tablespoon cooking wine (optional)
~ 2 teaspoons organic sugar
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.
Then, add sauce, five spice powder, white pepper, star anise, cinnamon stick and veggie stock.
Let simmer for 3 minutes or well coated.
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.
I also pair this with simple mung bean sprouts stir fry and a quick celery soup. Yum!😋
Hope you like this and have a great #meatlessmonday
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