“A soy casserole so good, you will use it time and time again.”
- 3 medium crisp apples, cored and diced
- Juice of 1/2 lemon
- 2 large celery stalks. diced
- 1/2 cup dark raisins
- 1/4 cup finely chopped walnuts
- 1/3 cup commercially prepared tofu mayonnaise
- Pinch of nutmeg mixed baby greens (mesclun), as desired
- 1 knob ginger, sliced
- 2 cups vegetable stock
- 12 Chinese dried shiitake mushrooms
- 2 tbsp mushroom soy sauce
- ½ tsp sesame oil
- 1 packet fresh oyster mushrooms
- 250g fresh silken tofu*
- 3 green onions, washed, trimmed and cut into 5cm lengths
- Soak the shiitake mushrooms in hot water for 1 hour. Drain, and cut off and discard the stems, which will not soften. Heat the master stock in a pot with the shiitake mushrooms, soy, ginger and sesame oil. Bring to the boil and reduce to a gentle simmer for 45 minutes.
- Slice the tofu into 6 rectangular pieces and gently slide on to a plate. Place in a steamer over boiling water and cook for about 10 minutes, or until hot.
- Add the green onions to the braised mushrooms and simmer for a few minutes until wilted, before adding the oyster mushrooms. Cook for a couple of minutes, then check the seasoning; you may need to add a little water if it has become too reduced or some soy if it needs salt.
- Slide the tofu on to a serving platter and pour the braised mushrooms around the outside. Serve with plain noodles, steamed or fried rice.
* Silken tofu can be found in the refrigerated section of Asian grocers, and at some supermarkets Chinese dried mushrooms have a rich, earthy flavour and silky texture when braised.