Tofu Casserole With Mushrooms Recipes

MUSHROOM MAPO TOFU

Steps:

• Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
• Mix all of the sauce ingredients together in a jug.
• Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
• Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

TOFU CASSEROLE WITH MUSHROOMS

Steps:

• Saute the mushrooms in the butter with the garlic& onions, stir, cook until the veggies are tender.
• Place rice in the bottomof a shallow 2 quart baking dish.
• Top with mushroom/onion mixture.
• Add Broccoli and tofu.
• Mix the milk with worcestersire, salt, pepper, nutmeg& red pepper flakes, pour evenly over the casserole.
• Top with Cheddar.
• Cover with foil& bake in 350F oven for 1 hour or until the rice is tender.
• Uncover and bake for 5 minutes longer.