Stewed Tofu and Potatoes in Miso Gravy
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 Servings
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- Difficulty Level Intermediate
Mmmmm…creamy miso gravy heaven! The sauce for this is delicious! I used shiitake mushrooms instead of cremini because Sutton is not a huge mushroom fan. But shiitakes are an exception! I give this recipe a 4 and Sutton did as well. For me, I wouldn’t change anything about it. It was a solid good meal!
I made some changes to the cooking methods because the first time I made this, it took a solid hour of cooking those potatoes in the gravy, when it said it would only take 20-30 minutes. I’ve come to realize, after having this happen a few times with different recipes, that if you need to cook something that is hard and takes a while (ex. potatoes, eggplant, carrots, green beans) you cannot cook them in a thick sauce very quickly. All the recipes say 20-30 minutes and it always ends up taking a full hour. Not fun. So I boiled the potatoes separate to make sure they were done before adding to the sauce.
Sutton Rated: 4
Angie Rated: 4
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.target.com/p/vegan-with-a-vengeance-original-paperback/-/A-11937899
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Ingredients
- 2 tablespoons kudzu root (can also use cornstarch)
- 1 cup vegetable broth
- 2 cups thinly sliced shiitake mushrooms
- 4 tablespoons coconut oil
- 1 large onion, quartered and thinly sliced (about 2 cups)
- 2 shallots, diced (about 1/3 cup)
- 4 garlic cloves, coarsely chopped
- 1 teaspoon fresh thyme, chopped
- Several dashes fresh black pepper
- 1 1/2 cups white wine
- 1 tablespoon tamari or soy sauce
- 3 tablespoons mellow white miso
- 1 pound small yukon gold or fingerling potatoes, halved (or a larger potato cut into 1 1/4 -inch chunks)
- 1 pound extra firm tofu, pressed, cut into cubes
Instructions
- 1. Add potatoes to a large pot and cover with water. Bring to a boil and cook for about 12 minutes, or until done. Drain.
- 2. Mix the kudzu root with the vegetable broth to dissolve, and set aside.
- 3. While potatoes are cooking, sauté the mushrooms in 2 tablespoons of the coconut oil per medium high heat for 5 to 7 minutes, until browned and most of the water has evaporated. Remove from pan and set aside.
- 4. Saute onions and shallots in the remaining 2 tablespoons of oil for 5 to 7 minutes until slightly browned; add the garlic, thyme, and black pepper, sauté for 2 more minutes.
- 5. Stir in the white wine, kudzu root mixture, tamari, and miso. Bring to a boil, then lower heat to simmer; the miso should be completely dissolved. Add the potatoes, mushrooms, and tofu. Simmer for 5 minutes.
- 6. Serve over brown rice or serve with crusty bread.
- Servings : 4
- Ready in : 50
- Course : Main Course
- Ingredient : Potatoes, Tofu
Instructions
- 1. Add potatoes to a large pot and cover with water. Bring to a boil and cook for about 12 minutes, or until done. Drain.
- 2. Mix the kudzu root with the vegetable broth to dissolve, and set aside.
- 3. While potatoes are cooking, sauté the mushrooms in 2 tablespoons of the coconut oil per medium high heat for 5 to 7 minutes, until browned and most of the water has evaporated. Remove from pan and set aside.
- 4. Saute onions and shallots in the remaining 2 tablespoons of oil for 5 to 7 minutes until slightly browned; add the garlic, thyme, and black pepper, sauté for 2 more minutes.
- 5. Stir in the white wine, kudzu root mixture, tamari, and miso. Bring to a boil, then lower heat to simmer; the miso should be completely dissolved. Add the potatoes, mushrooms, and tofu. Simmer for 5 minutes.
- 6. Serve over brown rice or serve with crusty bread.
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