Stew Recipe: Mushroom and Tofu
1 red onion, finely chopped
2 cloves of garlic, crushed
1 tbsp vegetable oil
2 potatoes, peeled and chopped into chunks
1 cup vegetable stock (more if needed)
2 cups mushrooms, cleaned and sliced
1 oz dried mushrooms (for example dried shiitake mushrooms)
¼ cup soy sauce
2 lbs tofu, drained and cut into cubes
½ fresh chili, finely minced
1 small stick of cinnamon
Large handful of baby spinach leaves
Here’s a video about how to cut mushrooms in case you need some help slicing mushrooms.
Instructions For Mushroom and Tofu Stew:
Heat the vegetable oil in a large saucepan, then add the onion and cook until translucent. Add the garlic and cook for a further few minutes. Stir in the potatoes and vegetable stock. Bring everything to a quick boil, then immediately reduce the heat and cook until the potatoes are almost done (about 10 minutes).
Add the mushrooms (dried and fresh), the fresh chili, soy sauce and cinnamon stick. Cook for a further 10 minutes, then add the tofu. Cover and cook for another 15 minutes. Stir in the spinach leaves and serve.
The picture above does not represent this recipe or how yours should look. I hope your stew recipe with mushroom and tofu turns out well and tastes good for you and your family or guests.