Chinese Buddhist Tofu Stew

Ingredients

In this adaptation, the traditional Romanian beef stew is transformed into a vegetarian dish suitable for Chinese Buddhist cuisine. The beef is replaced with tofu, and the flavors are adjusted to align with the principles of Chinese Buddhist cooking. The result is a lighter and more plant-based version of the original dish, while still maintaining the heartiness and depth of flavor. We alse have the original recipe for Tocană de vită, so you can check it out.

• 500g (17.6 oz) firm tofu, cubed 500g (17.6 oz) firm tofu, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, sliced 1 carrot, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 18g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant.
2. 2.
   Add the carrot, bell pepper, and mushrooms to the pot. Cook for 5 minutes, until the vegetables start to soften.
3. 3.
   In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, ginger, and Chinese five-spice powder.
4. 4.
   Add the tofu cubes to the pot and pour the sauce mixture over them. Stir gently to coat the tofu and vegetables.
5. 5.
   Pour in the vegetable broth and bring the stew to a boil. Reduce the heat and let it simmer for 15 minutes.
6. 6.
   Stir in the cornstarch mixture to thicken the stew. Season with salt and pepper to taste.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Chinese Buddhist Tofu Stew hot with steamed rice or noodles.

Treat your ingredients with care...

• Tofu — Press the tofu before cubing it to remove excess moisture and improve its texture in the stew.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a dash of hot sauce.
• Feel free to add other vegetables such as bok choy or snow peas for extra freshness and variety.
• Adjust the thickness of the stew by adding more or less cornstarch mixture according to your preference.
• Serve the stew with a side of steamed jasmine rice or noodles for a complete meal.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Chinese Buddhist Tofu Stew in individual bowls, garnished with fresh cilantro. Accompany it with steamed jasmine rice or noodles for a satisfying and complete meal.

Presentation advice

To enhance the presentation, arrange the tofu cubes and colorful vegetables on top of the stew, creating an appealing visual contrast. Sprinkle some sesame seeds or chopped green onions on top for an extra touch of elegance.