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Vegan Monday | Braised Tofu With Mushrooms Taiwanese Vegan Style.

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Vegan Monday | Braised Tofu With Mushrooms Taiwanese Vegan Style.

Every Monday and Friday we release on this site a vegan or vegetarian recipe for hundreds of thousands of readers across the globe during the last six months of the year. Furthermore we also release everyday via our main Facebook page a vegan or veggie recipe. Vegan Monday’s and Fridays are aimed at everyone, to encourage our readers twice a week to at least try a meat free or dairy free diet. We’re not forcing our beliefs or diet whatever you wish to call it onto you, however we’re giving you the option to at least try, and why not?

Today’s environment is heating up and fast. The IPCC (Intergovernmental Panel on Climate Change) has predicted a 2-3oc temperature rise globally come 2050-2100, and the main reason for this rise is due to massive methane and carbon pollutants entering the atmosphere. So we believe its in our interests and, yours to at least try to reduce the effects of climate change by opting for one or two days a week (meat and dairy free)?.

Over the past month we have been asked by many people around the world to provide recipes about tofu, or have been submitted meat recipes to change into meatless recipes. This Monday we’re going back to Asia briefly and next week we’re going to get our hands into some real European vegan and veggie recipes.

BRAISED TOFU WITH MUSHROOMS TAIWANESE STYLE

INGREDIENTS: 

  1. 500g fresh tofu
  2. 3 colours of peppers (half a pepper of each)
  3. A stick of celery or two
  4. Wood ear fungus, a handful
  5. A cup of dried shitake mushrooms
  6. One chopped spring onion
  7. A chili
  8. A thumb of ginger
  9. Sauce – 2 tbsp soy sauce and 1 tbsp thick soy sauce, some sesame oil, corn flour and a vegetable stock cube, 2 tsp sugar (please check for palm oil, if added please try to leave out)
  10. One carrot shredded for topping
  11. A handful of shredded spinach for topping

INSTRUCTIONS:

Soak the dried mushrooms and wood ear fungus overnight in a cup of water (keep the water for the gravy/sauce).
Cut the tofu into small/medium triangles. Chop up the rest of the ingredients to your liking. In a small bowl make the sauce with the 2 soy sauces and the stock cube, the dried mushroom soaked water and use cornflour to thicken and 2 tsp of sugar. (Please leave the sugar out if catering for diabetics, or children).

Now quick fry all your peppers and celery,  for about 20 seconds in hot shallow oil. In the hot pan pour out the oil and add in some sesame oil, just about 2 tbsp. Put the tofu pieces in the hot pan and add a teaspoon of sugar to help the browning. Turn the tofu patiently until all your sides are browned and crispy. For a sugar alternative – please click the link here http://greatist.com/health/30-sugar-substitutes-any-and-every-possible-situation

When it looks ready, push the tofu to the side and add the other vegetables, stir with a bit more oil if you need it, also add a bit of soy sauce. Add the bowl of sauce you made, now braise the whole lot together for a couple of minutes so the sauce flavor combines into the tofu. Optionally add a dash of Worcester sauce and a sprig basil to serve, garnish with grated raw carrot and spinach!

I’m not a fan of tofu, (but that’s my opinion), however when I cooked this last night it was incredibly tasty, and infused with so many different tastes that slowly emit into ones mouth stimulating all the tastes buds, palate and finally brain. The tip is not to overcook these foods, as it will drain the flavor, and you’ll be left with a tasteless goop. You can add like I did sunflower seeds or mixed seeds to the top, and a handful of crushed pistachio. Don’t forget to check the quick and easy recipe out below via the video.

Have a nice day. 

Dr Jose C. Depre. 

Environmental, Botanical & Human Scientist. 

ENJOY

 

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