Tofu Stew
The introduction to Tofu Stew paints a picture of a dish rich in texture, flavor, and nutritional benefits, emphasizing the versatility and central role of tofu in Asian culinary traditions. Celebrated for centuries across many Asian countries, tofu has been a staple food item praised for its ability to absorb flavors and adapt to a wide range of dishes, including savory stews and sweet desserts. Tofu stew showcases this versatility, blending tofu harmoniously with spices, vegetables, and sometimes meats, in recipes that reflect the cultural history and variety of each region.
Equipment
- 1 pressure cooker
- 1 bowl
Ingredients
- 1/4 c. Basil
- 1 Tbsp. Olive oil
- 1 Chopped celery stalk
- 1/2 c. Red wine
- 2 c. Vegetable stock
- 1 Tbsp. Cornstarch
- 2 Tbsp. Tomato paste
- 1 c. Diced tomatoes
- 1 Chopped zucchini
- 1 Chopped carrot
- 1 Chopped onion
- 2 Chopped garlic cloves
- 1 Diced tofu
Instructions
- For this recipe, take out the pressure cooker and let the onion cook with the oil. Add in the garlic and the tofu and let this become browned.
- Now it is time to cook up the celery, carrot, and zucchini and cook a bit longer.
- Inside of a bowl, mix together the red wine and cornstarch. Pour this all over the vegetables that are in the pressure cooker and keep on stirring for a bit.
- Now you can add in the tomato paste, tomato, and vegetable stock and stir it well, making sure to scrape at the bottom to avoid anything sticking.
- Once all of these are inside the pressure cooker, place the lid on top and use a high pressure to cook the vegetables for about 10 minutes.
- Allow the pressure to have some time to release the pressure used around the vegetables and then serve with a bit of basil.