Tofu Bourguignon
Today is a very special post. No, not because the dish was inspired by Julia Child’s famous Beef Bourguignon but because today I made my first video tutorial. I also edited it by myself for the first time, so forgive me if it doesn’t look professional. It took some time and effort, preparing meal in front of the camera is slightly different. First of all everything has to look neat, no more dirty dishes around and spills on the kitchen counter. And editing takes a lot of time too, especially if it was your first time but it’s fun. I’ll try to be making more video tutorials. Also would be great if you could subscribe to my YouTube channel.
Ingredients (serves 4):
1.5-2 cups cubed firm tofu
2 cups crimini mushrooms
1 cup shallots or pearl onions
1 cup sliced carrots
1 cup chopped onion
2/3 cup chopped celery ribs
1 Tbsp tomato paste
1/2 cup red wine
Vegetable stock
2 garlic cloves
2 Tbsp peanut oil
Salt, pepper
Start with shallots. Boil them few minutes, then in a sieve drain under cold running water and peel off the skin. Now it comes off much easier than if you tried to do it before boiling.
In a skillet brown tofu with one Tbsp peanut oil. Stir often to make sure that all sides are nicely brown. Set aside.
Now saute the onion on the rest of the oil until slightly soft. Add celery and carrot and sweat for a few min. Add tofu, mushrooms, vegetable stock, red wine and mix in some tomato paste. Grate garlic and add to the stew. Reduce the heat to medium, cover and continue cooking for 15 min.
After 15 min add shallots and continue cooking for another 15 min.
At the end whisk in some cornstarch mixed with cold water and leave simmering for 2-3 min more. Serve with mashed potatoes.
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