Vegetarian Recipes - Simmered Tofu with Vegetables Recipe

Ingredients

• 4 dried shiitake mushrooms

• 450g/1lb mooli (daikon)

• 350g/12oz firm tofu

• 115g/4oz/3/4 cup green beans

• 5ml/1 tsp long-grain rice

• 115g/4oz carrot, sliced

• 300g/11oz baby potatoes, unpeeled

• 750ml/1 1/4 pints/3 cups vegetable stock

• 30ml/2 tbsp sugar

• 75ml/5 tbsp shoyu

• 45ml1/3 tbsp sake

• 15ml/1 tbsp mirin

Serves 4

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Method:

1. Put the dried shiitake in a bowl. Add 250ml/8fl oz/1 cup water and soak for 2 hours. Drain, discarding the liquid. Remove and discard the stems.

2. Peel the mooli and slice it into 1 cm/1/2in discs. Put the slices in cold water to prevent them from discoloring.

3. Drain and rinse the tofu, then pat dry with kitchen paper. Cut the tofu into pieces of about 2.5 x 5cm/1 x 2in.

4. Bring a pan of water to the boil. Blanch the beans for 2 minutes. Drain, cool under running water and drain again.

5. Put the daikon slices in the clean pan. Pour in water to cover and add the rice. Bring to the boil, then reduce the heat and simmer for 15 minutes. Drain off the liquid and the rice.

6. Add the drained mushrooms, carrot and potatoes to the daikon in the pan. Pour in the vegetable stock, boil, skim, then add the sugar; shoyu and sake. Shake the pan gently to mix the ingredients thoroughly.

7. Cover with a circle of baking parchment and a tight-fitting lid and simmer for 30 minutes or until the sauce has reduced by half. Add the tofu and green beans. Warm through for 2 minutes, then add the mirin.

8. Taste the sauce and adjust with shoyu if required. Serve immediately in warmed bowls.