Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Saucy Tofu and Mushrooms Over Rice
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 434
- Total Fat
- 18 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 372 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 25 grams
Tender tofu and crisp mushrooms are blanketed in an umami-rich tomato sauce in this quick and easy dish, perfect for your weeknight dinner rotation. A bit of heat from gochugaru and sambal oelek is tempered by coconut milk and a touch of miso, bringing a beautiful balance to the sauce. Serve it with plenty of steamed rice to sop up all the flavor.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 434
- Total Fat
- 18 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 372 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 25 grams
Ingredients
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Directions
- Quarter the tofu lengthwise, then slice into 1/2-inch-thick pieces. Set aside. Trim off any tough woody ends from the mushrooms. Slice into 1/2-inch-thick pieces.
- Heat a large high-sided skillet over medium heat until hot, about 3 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 cup cold water. Cover and cook until the mushrooms have shrunk a bit, about 3 minutes. Uncover and cook until the liquid evaporates, then add 1 tablespoon of the oil and continue to cook, stirring occasionally, until the mushrooms are golden brown, 4 to 6 minutes. Transfer to a plate; set aside.
- Set the same skillet over low heat, add the shallots and remaining 1 tablespoon oil and cook until the shallots are translucent, about 2 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until darkened, about 3 minutes. Turn off the heat, add the vodka and scrape up any browned bits from the bottom. Turn the heat to medium and cook until the vodka reduces almost completely, about 1 minute. Whisk in the vegetable broth, coconut milk, gochugaru, chili-garlic sauce, miso, sugar and 1/4 teaspoon salt until completely smooth. Gently stir in the tofu slices and mushrooms until coated. Bring the sauce to a gentle simmer and cook until it darkens and slightly thickens, 2 to 4 minutes. Gently stir in the parsley and red wine vinegar. Divide the saucy tofu and mushrooms among 4 plates with steamed rice.
Cook’s Note
There are two kinds of gochugaru in Korean grocery stores. Make sure to buy a coarser version of gochugaru, as it is mainly used for kimchi making. Finer gochugaru is more widely used for soups, gochujang (Korean red chile paste) and side dishes.
