We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Mushroom Sugo Tofu
Holiday 2017
Cut two ⅔-lb (350-g) blocks firm tofu into 4 slices each. Pat dry with paper towel. Season generously with salt and pepper. Heat 2 tbsp (30 mL) vegetable oil in a large nonstick fry pan over medium-high heat. Add tofu. Cook until nicely browned, 3 to 4 minutes per side. Reduce heat to medium-low. Add ½ cup (125 mL) vegetable stock. When stock stops bubbling, stir in 3½ cups (875 mL) Mushroom Sugo. Cook, turning occasionally, 5 minutes. Top with trimmed enoki mushrooms. Serve with steamed brown rice.
Serves 4
Related Recipes
F201706028
Mushroom Sugo
When selecting fresh mushrooms for this sauce, look for a balance of flavour (cremini), texture (king oyster) and pretty shapes (hon shimeji). This recipe is adapted from Lidia’s Favorite Recipes by Lidia Mattichio Bastianich and Tanya Bastianich Manuali (Knopf).
