Tofu Mushroom and Tomato Stew

Combining the earthy flavors of mushrooms, the firm texture of tofu, and the juicy sweetness of tomatoes creates a dish that's not only nutritious but also a delight for the taste buds. This recipe is perfect for those looking to maintain a healthy diet or for vegetarians seeking a satisfying meal. The process is straightforward, ensuring even first-timers can achieve success. Begin by mashing the tofu to a desired consistency, then whisk the eggs with a bit of vegetable broth, adding a touch of seasoning for flavor. Sauté the aromatics until they release their fragrance, then introduce the tofu, allowing it to absorb the flavors. The addition of tomatoes and broth followed by a gentle simmer brings the ingredients together. A quick thickening with a cornstarch slurry ensures a luscious texture. Finally, folding in the scrambled eggs adds a rich dimension. Garnish with green onions for a fresh finish, and serve this wholesome creation alongside steaming rice for a complete meal.

Ingredients:

• 8 oz. firm tofu
• 3 eggs
• 2 oz. baby bella mushrooms
• 2 diced tomatoes
• 1 1/2 cups vegetable broth or water

Seasoning ingredients:

• Salt
• Pepper
• Sugar
• Soy sauce
• 2 minced garlic cloves
• 1 tsp minced ginger
• 1 shallot, minced
• 2 green onions (separated and sliced)

Thickening ingredients:

• 1 tablespoon cornstarch
• 2 tablespoons water

Directions:

1.    Prepare Ingredients:

·         Crush tofu using a masher.

·         Beat 3 eggs in a bowl, then add 1/2 cup of vegetable broth. Season with pepper, salt, sugar, and soy sauce.

·         Chop the baby mushrooms and set aside.

·         Cut the green onions into small pieces for garnish.

2.    Cooking Eggs:

·         Heat a non-stick pan and add a little oil.

·         Pour in the beaten eggs and scramble until cooked. Remove the scrambled eggs from the pan and set aside.

3.    Cooking Aromatics:

·         Add a little more oil to the pan, if needed.

·         Sauté minced garlic, ginger, and shallot until fragrant.

4.    Cooking Tofu and Vegetables:

·         Add the crushed tofu to the pan and stir-fry until slightly dry.

·         Add the chopped mushrooms and diced tomatoes, then pour in the remaining vegetable broth.

·         Bring to a boil and season to taste with salt, pepper, sugar, and soy sauce.

·         Cook for about 5 minutes.

5.    Thickening the Sauce:

·         In a small bowl, mix cornstarch and water to create a slurry.

·         Pour the slurry into the pan with the tofu mixture.

·         Bring to a boil again to thicken the sauce.

6.    Combining and Serving:

·         Once the sauce has thickened, return the scrambled eggs to the pan.

·         Mix everything together well.

·         Sprinkle sliced green onions on top.

·         Serve hot with rice.

Enjoy your flavorful and nutritious tofu, mushroom, and tomato dish!