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Tofu in a bourguignon way, root vegetables with thyme, miso sauce

Appetizers, Vegetables and Fruits

Cubes of tofu, caramelized in butter, going with mushrooms and pearl onions.

Root vegetables with miso sauce satay style.

Ingredients

Recipe for 4 persons

For the tofu

1 Unit(s)
Tofu
0.50 Cello
Button mushrooms
200 Gr
Frozen pearl onions
1 Clove(s)
Chopped garlic
5 Sprig(s)
Chives

For the root vegetables

2 Unit(s)
Carrot
1 Unit(s)
Parsnip
8 Unit(s)
Baby potatoes
0.25 Unit(s)
Celeriac
4 Sprig(s)
Thyme
0.50 Unit(s)
Onion

For the sauce

30 Ml
Hoisin sauce
30 Gr
Sugar
45 Ml
Water
1 Tsp
Miso
1 Unit(s)
Lime
4 Sprig(s)
Fresh cilantro
1 Root
Ginseng
  • Butter
  • Vegetable oil
  • Salt and pepper

Preparation time: 45 min

Preheat your four at 425 °F

  • For the tofu

    Clean the mushrooms and cut them in quarter.

    In a pot, melt the butter until light coloration, put the onions for 3 minutes, add 50 ml of water, cook for 3 min and reserve.

    Cut 1.5 cm cubes of tofu, in a hot pan with oil and butter, sear the tofu until lightly brown, add the mushrooms and cook it 3-4 more minutes, and add the onions, reserve it.

  • For the root vegetables

    Cut the carrots, the parsnips and the celery root in sticks. Chop the onion, cut the potatoes in half. In a hot pan with oil, sweat the onion, add the vegetables and cook it for 3 minutes. Remove it on a baking tray, add the garlic and the thyme, cook it in the oven for 45 minutes. Mix it often during the cooking, and at the end season it.

  • For the sauce

    In a small pot, put the water, the sugar, the hoisin sauce, 3 table spoon of ginseng reduction, the dark miso paste and bring it to boil. Remove from the stove and add the lime by whisking it.

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