Taoist Berthoud

Ingredients

In this adaptation of Berthoud, we have made several modifications to align with the Taoist diet. Firstly, we have replaced the traditional cheese with tofu to create a dairy-free version. Additionally, we have increased the proportion of vegetables and reduced the amount of meat typically used in the original recipe. The seasoning has been adjusted to incorporate Taoist principles of balance, using light vegetable broth and aromatic herbs to enhance the flavors. We alse have the original recipe for Berthoud, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon water 1 tablespoon water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 cup (150g) snap peas 1 cup (150g) snap peas
• 1 cup (150g) broccoli florets 1 cup (150g) broccoli florets
• 1 cup (150g) tofu, cubed 1 cup (150g) tofu, cubed
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 9g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, whisk together the vegetable broth, soy sauce, rice vinegar, mirin, sesame oil, cornstarch, and water. Set aside.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
3. 3.
   Add the bell peppers, zucchini, snap peas, and broccoli to the skillet. Stir-fry for 3-4 minutes, until the vegetables are slightly tender but still crisp.
4. 4.
   Push the vegetables to one side of the skillet and add the tofu cubes to the other side. Cook for 2-3 minutes, until the tofu is lightly browned.
5. 5.
   Pour the prepared sauce over the vegetables and tofu. Stir gently to coat everything evenly. Cook for an additional 2-3 minutes, until the sauce thickens slightly.
6. 6.
   Remove from heat and stir in the fresh cilantro and basil. Season with salt and pepper to taste.
7. 7.
   Serve the Taoist Berthoud hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Tofu — For a firmer texture, press the tofu before cubing it. Simply place the tofu between two plates with a weight on top and let it drain for 30 minutes. This will remove excess moisture and allow the tofu to absorb more flavors during cooking.

Tips & Tricks

• Feel free to customize the vegetables according to seasonal availability and personal preference.
• Add a touch of heat by including a small amount of chili flakes or fresh chili peppers.
• For a heartier version, serve the Taoist Berthoud over steamed brown rice or quinoa.
• Experiment with different herbs such as mint or dill to add unique flavors to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Taoist Berthoud as a main course accompanied by steamed rice or noodles. Garnish with additional fresh herbs for a burst of freshness.

Presentation advice

Present the Taoist Berthoud in a large serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some chopped fresh herbs on top for an added visual appeal.