Tofu cooked in Tomato Stew
Ingredients (2 servings)
- 150 g whole-grain rice
- 25 g Shiitake mushrooms, dried
- 250 g tofu
- 4 tbsp coconut oil
- 1 onion
- 500 g tomatoes
- 2 tbsp canola oil
- 100 g ladyfingers (optional)
- 1 pinch salt (or fish sauce) & pepper
- as needed cilantro
- as needed green onions
SAUCE
- 1.5 tbsp coconut sugar
- 3 tbsp tamari or soy sauce
- 3 tbsp rice wine vinegar
- 2 tbsp water
Instructions
- Cook rice according to package instructions.
- Soak Shiitake in hot water for 15 minutes.
- Pat tofu dry and cut into cubes of approximately 1.5 cm and deep fry them in coconut oil until golden. Remove from pan and set aside.
- Slice onion.
- Dice tomatoes.
- Cut ladyfingers into bite-sized pieces.
- Chop herbs finely.
- Combine sauce ingredients in a small bowl.
- Cut mushrooms and place them in the bowl.
- Sauté onion in canola oil.
- Add tomatoes and simmer on medium heat for approximately 5 minutes, stirring occasionaly.
- Add fried tofu into tomatoe puree with a generous pinch of salt (or fish sauce) and pepper. Simmer for 3 minutes.
- Add ladyfingers or steam seperately for 2-3 minutes.
- Serve tomato tofu (garnished with chopped herbs) with rice, Shiitake mushrooms, and ladyfinges.
