Friday, August 15, 2008

Stewed Tofu and Potatoes in Miso Gravy

We keep coming back to this recipe in Vegan with a Vengeance because it is just so tasty and comforting. However, we always forget just how long it takes to make. The recipe says that once the potatoes go in it will only take 20 minutes to cook from there. Actually it ends up taking over an hour--and we even cut up the potatoes into little chunks instead of halving them like the recipe calls for. You also need to stir the pot about every 5 minutes or this will stick like crazy! I wonder if something about the miso makes the potatoes cook at a slower rate. Even with the recipe errors, this tastes so great that I am willing to forgive them.

This recipe combines onions, garlic, mushrooms, tofu and potatoes with a yummy mixture of white wine, soy sauce, miso, and veggie stock. This is a great use for 2-buck chuck (our local $2 wine that is carried by most Trader Joe's across the country (although in some places it is more than $2)--it is hit or miss, but almost always drinkable and when it is really good you feel so clever for only spending $2 on a bottle of wine). Do note however, that you are completely killing all of the healthful properties of the miso by using it this way because the miso is cooked for so long. But again, the recipe is so tasty that I am willing to forgive it. We always serve it over rice so that all of the gravy goodness can be consumed.

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