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As promise, more vegetarian and vegan recipes will be coming this year. And the first recipe of 2023 that I want to share is this Baked tofu and mushrooms in the foil, in which I “took advantage” of the freshness of soft tofu and the umami taste of shiitake mushrooms. Combine with other vegetables, it brings nutrition and delicious taste and attractive visual to the table.
Ingredients: (for 2 servings)
- Soft tofu: 1 pack (~ 300 grams)
- Shiitake mushroom: ~ 60 grams (a handful)
- Carrots: ~ 50 gram
- Sweet onion: 1/4 of the whole onion
- Shallot: 1/2 whole shallot
- Garlic: 2 cloves
- Salt: 1 teaspoon
- Seasoning:
- Hoisin sauce: 1 tablespoon
- Soy sauce: 1 tablespoon
- Ketchup: 1 tablespoon
- Vegetarian stir-fry sauce: 1 tablespoon
- Mushroom bouillon powder: 1 teaspoon
- Sugar: 1/2 tablespoons
- Ground black pepper: to taste
- Spring onion as garnish
Preparation:
- Wash the mushroom to remove any dirt remained then let them dry. Thick slice the carrot and dice the sweet onion.
- Finely chop the shallot and garlic.
- Cut open the soft tofu package and thick slice it. Line a large aluminum foil sheet (at least 12 x 12 in.) in a 6 in. high-side baking pan and carefully place the soft tofu slices inside the aluminum foil.
- Preheat a frying pan with a touch of cooking oil on medium heat. When the oil gets hot, add the chopped garlic and shallot to the pan, stir around till fragrant. Add the mushrooms and carrots in, sauté for 2 minutes. Then, add in the sweet onions, season with 1 teaspoon of salt and sauté for another 2 minutes. After that, transfer the mushrooms and vegetables to the tofu inside the aluminum foil above.
- In the same pan, combine hoisin sauce, vegetarian stir-fry sauce, soy sauce, ketchup, sugar, mushroom bouillon powder and ground black pepper on medium-low heat, then pour into the tofu-mushroom-vegetables in the foil.
- Cover the foil and bake it in the oven at 395 F for 15 minutes. And done! Top with spring onion as garnish and enjoy with rice or bread.
Total time: 35 minutes
That’s it for this recipe! I hope you all enjoy it!
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Baked tofu and mushrooms in the foil
Another way to enjoy soft tofu, vegetables and mushrooms deliciously.
Servings 2 servings
Calories 211.6kcal
Ingredients
- 1 pack Soft tofu
- Shiitake mushroom a handful, ~60 grams
- 50 grams Carrots
- ¼ whole Sweet onion
- ½ whole Shallot
- 2 cloves Garlic
- 1 tsp Salt
- Spring onion as garnish
Seasoning for the sauce:
- 1 tbsp Hoisin sauce
- 1 tbsp Soy sauce
- 1 tbsp Ketchup
- 1 tbsp Vegetarian stir-fry sauce
- 1 tsp Mushroom bouillon powder
- ½ tbsp Sugar
- Ground black pepper to taste
Instructions
- Wash the mushroom to remove any dirt remained then let them dry. Thick slice the carrot and dice the sweet onion.
- Finely chop the shallot and garlic.
- Cut open the soft tofu package and thick slice it. Line a large aluminum foil sheet (at least 12 x 12 in.) in a 6 in. high-side baking pan and carefully place the soft tofu slices inside the aluminum foil.
- Preheat a frying pan with a touch of cooking oil on medium heat. When the oil gets hot, add the chopped garlic and shallot to the pan, stir around till fragrant. Add the mushrooms and carrots in, sauté for 2 minutes. Then, add in the sweet onions, season with 1 teaspoon of salt and sauté for another 2 minutes. After that, transfer the mushrooms and vegetables to the tofu inside the aluminum foil above.
- In the same pan, combine hoisin sauce, vegetarian stir-fry sauce, soy sauce, ketchup, sugar, mushroom bouillon powder and ground black pepper on medium-low heat, then pour into the tofu-mushroom-vegetables in the foil.
- Cover the foil and bake it in the oven at 395 F for 10 minutes.
- Take out after 10 minutes and done! Top with spring onion as garnish and enjoy with rice or bread.
