Tofu and Shitake Mushroom Stew

Warm, rich flavors abound in the simmering stock used for this cold-weather vegetarian entree.

As with most tofu dishes, slicing the bean curd in slabs, covering with a dish towel and "pressing" for half an hour removes much of the water. The result is a more concentrated flavor and texture and the tofu is less likely to fall to pieces when cooked.

Never let the wrinkled, gnarly look of long beans fool you; cooked or raw, they're more tender and flavorful than Western string beans.

With mild floral notes, white pepper isn't simply an aesthetic choice in Chinese cuisine.

And we're almost ready to eat!

Cafe Drake HRV served the tofu and mushroom stew with  a side of brown rice and pumpkin miso gravy. Yup, winter is coming. The recipe: Begin by slicing 1 lb. of firm or extra-firm tofu into 1" slabs. Place slabs on cutting board and cover with a clean dish towel. Now "press" the tofu by placing on top a heavy weight (we use our largest iron skillet filled with cans of tomatoes or beans). Set aside to drain for 30 minutes. Afterwards, slice tofu into matchsticks as in above photo. Soak 10-12 dried shitake mushrooms in 1 cup of very hot water for 20 minutes. Remove mushrooms when softened and slice into halves or quarters, reserving the soaking liquid. Heat 1 T. vegetable oil in a large pot or Dutch oven over a high flame. Quickly stir-fry the chopped mushrooms, 2 cloves of chopped garlic and 2 sliced scallions (white and green parts, of course) for 30 seconds. Immediately add to the pot: 2 cups vegetable or chicken broth, 3/4 cup of reserved mushroom soaking liquid, 2 T. oyster sauce (if preferred, the vegetarian variety found at all Asian supermarkets is outstanding), 2 T. soy sauce, 2 T. sake or Chinese cooking wine or dry sherry and 1-2 t. sugar. Bring all to a boil and add the chopped tofu and 1 t. white pepper. Allow to return to a boil and then quickly reduce heat to a low simmer and cover pot. Cook for 15 minutes before removing lid and increasing the heat to medium. Add 1 cup chopped long beans or thin string beans and cook for another 15 minutes or so, stirring only when needed and with a gentle hand. To finish, stir in 1 T. cornstarch pre-mixed with 2 T. water. Stir constantly until the liquid thickens a bit and serve hot, with rice and a garnish if chopped or sliced red onions or shallots.