Date: 01/06/2024 01/07/2024
Location: Star River Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
Stuffed Green Peppers with Tofu and Mushrooms
Summary:
This is a tender and flavorful vegan stuffed dish where soft tofu and mushrooms are seasoned and filled into green peppers, then pan-fried and simmered for a delicious, umami-rich taste.
Ingredients:
Green bell peppers (or long green peppers) 3 (cut into sections or halved and deseeded)
Soft tofu 200g (mashed and drained)
Shiitake mushrooms 100g (finely chopped)
Carrot 50g (finely chopped)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Cornstarch 1 tablespoon (for binding the filling)
Vegetable oil 1.5 tablespoons
Water or vegetable broth 100ml
Instructions:
1. Prepare the Green Peppers:
Wash the green peppers, cut into 5cm sections, and remove the seeds, or halve them and deseed.
2. Make the Filling:
Mash the soft tofu and drain excess water. Mix with chopped shiitake mushrooms and carrots. Add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), five-spice powder (optional), and cornstarch. Stir well to form a cohesive mixture.
3. Stuff the Peppers:
Fill the hollowed-out green peppers with the tofu and mushroom mixture, pressing firmly to secure the filling.
4. Pan-Fry the Peppers:
Heat 1 tablespoon of vegetable oil in a pan over medium-low heat. Place the stuffed peppers filling-side down and pan-fry until golden brown (about 3 minutes). Flip and fry for another minute.
5. Simmer for Flavor:
Pour in 100ml of water or vegetable broth, cover, and let simmer on low heat for 5 minutes to soften the peppers and infuse the flavors.
6. Reduce the Sauce:
As the liquid reduces, gently stir to coat the peppers evenly in the flavorful sauce.
7. Serve and Enjoy:
Transfer to a serving plate and enjoy. The green peppers are tender, and the filling is rich and savory with a smooth texture.
