Tofu Bourguignon & Conversation with Dr. A Breeze Harper @SistahVegan

The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened: Palatewww.amazon.com/New-Now-Zen-Epicure-Enlightened/dp/…

TOFU BOURGUIGNON RECIPE:
1 pound frozen tofu, thawed
1¼ cups red wine
5 tablespoons mirin
5 tablespoons soy sauce
2 to 3 tablespoons medium or light miso
2 cloves garlic, minced
2 tablespoons red wine vinegar or balsamic vinegar
½ cup unbleached white or whole wheat pastry flour
3 tablespoons oil
1 medium onion, finely chopped
12 ounces mushrooms, sliced
¾ cup frozen peas
Approximately ⅔ cup rich soy cream or soymilk
1 to 2 teaspoons arrowroot, kuzu, . or cornstarch to thicken, if necessary

After the tofu has thawed, press it gently between both hands to extract as much water as possible without breaking or tearing it. Cut it into slices about ⅜ inch thick x 1 inch x 1¼ inches. Mix the red wine, mirin, soy sauce, miso, garlic, and vinegar, and marinate the tofu in this mixture for at least 30 minutes (several hours if desired). Remove the tofu one piece at a time, and squeeze lightly to remove some, but not all, of the marinade it absorbed. If you press too hard, you will end up with a tasteless piece of tofu; if you don't extract any of the marinade, the tofu may taste too "winey." Measure the remaining marinade after doing this for all the pieces—you should have about 1½ cups. If you have too much, sprinkle some back onto the tofu; if not enough, squeeze the tofu a bit more. Flour the tofu lightly and sauté in 2 tablespoons of the oil on both sides until brown and crispy. Remove from the pan and set aside.

Wipe out the skillet with a paper towel, and add the remaining tablespoon of oil. Add the chopped onion, cover, and sauté until tender, then add the mushrooms and cover again. Cook over low heat about 5 minutes until the mushroom juices begin to ooze out. Add the remaining marinade and simmer for another 10 minutes. Add the green peas and cook for another 2 minutes. Now add the soymilk or soy cream, and cook another minute or two to allow the flavors to blend. It should thicken, but if it does not, dissolve a teaspoon or two of arrowroot or kuzu in a little more milk and add to it, stirring constantly, until the sauce has some body. Add the tofu pieces, heat briefly until hot, then check the flavor, adjusting the seasonings and adding more soy cream, if necessary. Serve immediately over pasta, such as fettuccine cooked al dente.