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Mushroom Stew with Beancurd Stick

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Mushroom stew with beancurd stick.  Photo by Nissa Tzun

Mushroom stew with beancurd stick. Photo by Nissa Tzun

As a first generation Chinese and Haitian Americans, our dishes often contain influences from both cultures, while honoring our commitment to nonviolence through eating plants. Therefore our dishes are often remixes of tastes from our childhoods with new blends combining our cultural foods and plant-based experiments.

This dish is no different. Beancurd sticks, also known as tofu skins, were a staple in my home growing up - often added to stews, soups or congee - beancurd sticks are a chewy, tasty, protein-packed meat substitute. For this dish they soak up the delicious flavors of shiitake mushrooms complimented by the medicinal roots - ginger and turmeric - often used in Chinese dishes. The carrots and potatoes add to the heartiness of this stew and this alone is a meal. Enjoy with a side of bread, or favorite grain or pasta.

Ingredients:

1 tbsp, coconut oil

1 bay leaf

1 lb of shiitake mushrooms, sliced

3 medium potatoes, chopped

3 garlic cloves, minced

1 in knob of turmeric, minced

1 in knob of ginger, minced

1 can of diced tomatoes

3 large carrots chopped

1/4 bunch parsley, chopped

5 tsp vegan worcestershire sauce

4 c mushroom broth (or vegetable broth)

1 pack of dried beancurd stick (6 oz)

Himilayan pink salt, or sea salt

Procedure:

Prep your vegetables and herbs. Set your Instant Pot to sauté for 5 minutes and add a tablespoon of coconut oil and your onions, garlic, ginger and turmeric. Add water when needed. Set your instant pot to saute for another 5 minutes. Add your mushrooms, potatoes, and carrots, diced tomatoes and 5 teaspoons of vegan Worcestershire sauce. Stir the contents of the pot while sautéing. Add 3 cups of mushroom broth (vegetable broth is fine too), parsley, and then 1/2 of the bean curd sticks (you’ll need to break them in half so that they fit into the pot). Set to pressure cook for 12 minutes.

Release the pressure of the pot. Stir the pot, and add your last cup of mushroom broth and the second half of the bean curd sticks. Set to pressure cook for another 8 minutes. Release the pressure of the pot. Open the pot. Stir the contents, salt to taste and serve.

Makes 4-6 servings.

-Nissa Tzun, Solidarite Kitchen

© 2021 Nissa Tzun

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