Many people don’t know how to cook tofu. Because of this, many see it as a bland food and are reluctant to cook it. In reality, tofu lends itself very well to many dishes. Because of is unique texture, it absorbs sauces and marinades perfectly.
This tofu casserole is sweet and salty at the same time. The cubes of tofu are first lightly fried in oil, then simmered in a very fragrant sauce. It’s easy to make, and it’s the absolutely delicious—test it and you will see! The result is a tender and tasty tofu.
Prep time: 15 minutes
Cook time: 15 to 20 minutes
Servings: 4
Ingredients
- 400 g tofu
- 1 zucchini
- 1 onion
- 1 teaspoon thyme
- 1 bay leaf
- 1 ½ cups of vegetable broth
- 1 tablespoon cornstarch
- ¼ cup soy cream
- the juice of a lemon
Preparation
- Peel & dice the onion. Place the onion in a sauce pan & cook for 5 min over medium high.
- Cut the tofu into cubes, rectangles, triangles, or whatever you like. Add to the saucepan with the onion, and cook until lightly browned.
- Add the zucchini, thyme, and bay leaf (and salt and pepper to taste). Pour in the vegetable broth and simmer—covered—for 8 minutes.
- Take a ¼ cup of the broth & mix it with the cornstarch. Add the soy cream to this mixture, and then put this mixture back into the casserole. Stir until the sauce thickens a little.
- Add the lemon juice.
- Serve over noodles or rice.
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