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Mushroom Sugo Tofu

Holiday 2017
F201706046.jpg
food and drink

BY: Eric Vellend

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

F201706046.jpg
food and drink

Mushroom Sugo Tofu

Holiday 2017

BY: Eric Vellend

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

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