Oct 7, 2008

Simmered Vegetables and Tofu

This is a really nice, warm dish that's sweet but also rich in flavor.  It also takes about ten minutes to cook, so it's a good deal for how much time you'll spend on it.  Serves 4.

  • 1 garlic clove, thinly sliced
  • 2 tbspn soy sauce
  • 2 tspn sesame oil
  • 1/2 cup shaoxing rice wine
  • 1/2 cup mirin
  • 2 star anise (whole)
  • 1 tbpsn fresh giner, finely sliced
  • 12 fresh shiitake mushrooms (cut down if large)
  • 1 red bell pepper, cut into 1/2 inch cubes
  • 1  yellow bell pepper, cut into 1/2 inch cubes
  • 10.5 oz tofu
  • 2 spring onions, finely slice on a bias (reserve as garnish)
  • white rice
Add all ingredients and 1/2 cup water to a large saucepan.  Bring to a boil, then reduce to simmer for 10 minutes.

Cube the tofu into 1/2 inch cubes and add divide amongst the serving bowls.  Add the broth and vegetables to each dish.  Garnish with spring onions.

From: Marie Claire Seasonal Kitchen by Michele Cranston


  1. What a beautiful bowl of vegetables and tofu, I will have to give this recipe a try!

  2. It sounds very easy to do, and the colors are so warm.