Date: 11/02/2024 11/03/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Stone Pot Tofu
Summary:
This is a sizzling hot and flavorful vegan dish where tofu is gently simmered in a rich broth, absorbing deep umami flavors, making it a perfect meal to pair with rice.
Ingredients:
Soft tofu 300g (cubed)
Shiitake mushrooms 4 (sliced)
Carrot 50g (sliced)
Leafy greens 50g (optional, such as bok choy or spinach)
Vegetable broth 500ml (made from kombu, mushrooms, etc.)
Ginger powder 1/2 teaspoon
Vegetarian oyster sauce 1 tablespoon (optional)
Light soy sauce 1 tablespoon
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Vegetable oil 1 tablespoon
Cornstarch slurry 1 tablespoon (1 teaspoon cornstarch + 2 tablespoons water)
Instructions:
1. Prepare Ingredients:
Cut the soft tofu into cubes, wash and slice the shiitake mushrooms and carrots, and rinse the leafy greens.
2. Heat the Stone Pot:
Heat vegetable oil in a stone pot or heavy-bottomed pan over medium-low heat. Add shiitake mushrooms and carrots, stir-frying for about 1 minute until fragrant.
3. Simmer the Tofu:
Pour in vegetable broth, add ginger powder, soy sauce, vegetarian oyster sauce (optional), salt, and white pepper powder. Gently place the tofu cubes in and simmer for 5 minutes.
4. Add Vegetables:
Add the leafy greens and continue simmering for 1-2 minutes to enhance the flavor.
5. Thicken the Sauce:
Pour in the cornstarch slurry and gently stir until the sauce slightly thickens, improving the texture.
6. Serve and Enjoy:
Turn off the heat and serve directly in the stone pot. The dish is rich in aroma and incredibly tender, best enjoyed with steamed rice.
