TOFU

Food & Drink - - QUICK & EASY GETTING SAUCY -

Cut two 2/3-lb (350-g) blocks firm tofu into 4 slices each. Pat dry with pa­per towel. Sea­son gen­er­ously with salt and pep­per. Heat 2 tbsp (30 mL) veg­etable oil in a large non­stick fry pan over medium-high heat. Add tofu. Cook un­til nicely browned, 3 to 4 min­utes per side. Re­duce heat to medium-low. Add ½ cup (125 mL) veg­etable stock. When stock stops bub­bling, stir in 3½ cups (875 mL) Mush­room Sugo. Cook, turn­ing oc­ca­sion­ally, 5 min­utes. Top with trimmed enoki mush­rooms. Serve with steamed brown rice.

Serves 4

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