Vegetables and Sizzling Tofu and Mushroom Stew


This vegetable box was a few weeks back now but I want to keep track of what I got and what I decided to make from it so when I get a similar box in the future I can look back for inspirtation! We got green beans, potatoes, onions, carrots, parsnips, broccoli and mushrooms and the menu was:

Leek and Potato Soup (had leeks leftover from previous week) – Rose Elliot’s Vegetarian Cookery

Chickpea and Green Bean Curry with rice – Vegan Fire and Spice

Sicilian Style Broccoli, Potatoe and Parsnip Soup – The Mediterranean Vegan Kitchen

Seitan Soba With Root Vegetables – 366 Healthful Ways to Cook Tofu with seitan from Vegan With a Vengeance

Fish Fingers, Mashed Potatoes and baked beans

Vegetable Upside Down Cake – The Enchanted Broccoli Forest

Sizzling Tofu and Mushroom Stew with rice – Authentic Chinese Cuisine.


So this was the mushroom stew and it was very tasty.  I have been wanting to try more recipes from this book beyond stir fries and fried rice so I jumped at the chance to make this stew.  You marinade the tofu with soy sauce, ginger, sherry (I used rice wine), sesame oil, sugar, white pepper and some cornstarch then you fry the marinade with the tofu until it’s glazed.  After that you fry up your veggies which were mushrooms, onions, garlic and peas  then you add some more liquid to it and boil it before adding a few more flavours.

It was a really enjoyable meal and one I’ll make again when I have the ingredients to hand, both the boys enjoyed it.


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