Mushroom Sesame Tofu Stew
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Print this recipe Created by Jenny
Thursday, 10 January 2008
Description

This thick stew with mushroom and tofu is rich in protein. The tahini, gingerroot and soy sauce give this stew an oriental flavor that is simple and satisfying!

Ingredients

At a glance
Serves
4-6
  • 4 cups chopped onion
  • 3 cups sliced celery
  • 4 cups sliced mushrooms
  • 2 bay leaves
  • 1 tablespoon grated fresh gingerroot
  • 2 cups undrained canned whole tomatoes, chopped
  • 2 tablespoons tahini or peanut butter
  • 12 ounces tofu, pressed and cut into bite-sized pieces
  • dash of salt or soy sauce to taste

Methods/steps

  1. In a covered coup pot on high heat, cook the onions in ½ cup water, stirring frequently for 5 minutes.
  2. Add the celery and continue to cook, covered, stirring frequently for 5 minutes. Add more water if the vegetables begin to stick.
  3. Lower the heat and add the mushrooms. Cook until the mushrooms begin to release their juices.
  4. Stir in bay leaves, ginger, and tomatoes and cook for 5 minutes.
  5. Stir in the tahini or peanut butter, add the tofu and simmer on a low heat for a few minutes more. Add salt or soy sauce to taste; discard bay leaves and serve.

Additional Tips

Use leftovers to make a delicious soup! Just add water or tomato juice.

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