Broccoli, Shiitake Mushrooms in Tofu Curry Sauce

by Joanne on January 18, 2010

I miss football already.  I don’t sit still very long to watch it but I enjoy hearing it in the background while I’m doing other things.  We are down to …what?… 4 teams  now?  New York Jets. Minnesota.  New Orleans. Indianapolis.  My all time favorite is out (that would be Dallas), but I leave myself with other options. 

I like the Jets because they are a NY team.

I like Minnesota because I like Favre (and by the way…why is his name spelled “FaVre “ when we pronounce the R before the V????)

I like Indianapolis because I like Payton.

Sorry NO fans, I have no attraction what so ever to The Saints.

It will be a tough Super bowl should two of my three play each other which just might happen.


As for food….

All the eating-cheating done this weekend called for a gentle, back to normal approach for the stomach at this meal.  Ted however, was on his own. He won’t eat tofu. 

I like curry.  I like my curry with raisins.  If you don’t like raisins, simply add 1 tsp brown sugar or 1 to 2 tsp Agave Nectar to the sauce.  I find that the sweetness of the raisins when cooked in the sauce is just sweet enough for me.  The best experience, although we puree them in this recipe, is when you bite into one of those puffed up pillows of sweet delight when they are coated with the spicy flavor of curry.   Maybe we should add more and leave some whole?!  🙂 

Serves 2 to 3  (1 for me and the other serving for me )

  • 12 oz  to 14 oz Silken or Soft Tofu  
  • 1 TBS chopped cilantro 
  • 1 tsp red chile paste
  • 1 tsp curry powder (use more or less to taste)
  • 1 TBS Golden Raisins
  • 1/2  TBS soy sauce
  • 1 TBS Apple Cider
  • Salt and Pepper to taste
  • 1 TBS olive oil
  • 2 cups Broccoli Florets – rinsed and dried 
  • 4 oz Shiitake Mushrooms, sliced
  • 1/4 to 1/2 cup Vegetable Broth   

Add the tofu, cilantro, chile paste, curry powder, raisins, soy sauce, and cider to a saucepan.  Mash the tofu and stir everything together. 

Heat over medium heat until warm through, reducing heat after 10 minutes to low flame. Let it simmer about another 20 minutes.   During that time, heat oil in a large skillet over medium heat and, when hot, add the broccoli.   Sauté for 5 minutes.  Add the mushrooms and sauté another 3 minutes. 

Add salt and pepper to taste.  Reduce heat to low and stir occasionally.  The broccoli and mushrooms will most likely have about 10 min. left on simmer while the tofu cooks. 

When the tofu sauce is complete, after 30 minutes, puree in a blender or food processor or use your immersion blender.  

Add enough broth to make it as thick or thin as you like. Put back on the stove for 1 minute to stir around and heat through.  Ladle the sauce over the broccoli and shiitake mushrooms.  Serve immediately.

  • Approx. Nutrition Per Serving:  208 calories.  11.4g Protein 21.6g Carbs. 8.3g Fat. 4g Fiber.

Sandy of the Group on Gather called “Recipes, Tips, Freebies, Household Hints, and More” has challenged the group to suggest things, products, etc. that members use in their kitchen.  Offer a photo, opinion, etc.

I am suggesting the Immersion Blender. 

Great tool!  It is SO much easier to clean than a food processor or blender.  Mine has a little age to it so it has become stained over the years, but I love it!

What’s your favorite kitchen tool, gadget or ingredient? 


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