Crispy Tofu with Creamy Mushroom Sauce
plus Mashed Potatoes, Buttery Dill Peas & Cranberry Jam
- Milk
- Soy
- Wheat
- Eggs
Tempura batter mix transforms tofu into crispy, golden morsels that are perfect for soaking up a lusciously creamy mushroom-dill sauce. On the side are silky mashed potatoes, buttery peas, and a tangy-sweet cranberry jam to offset the richness. Best of all? You’ll have this comforting vegetarian meal on the table in just 40 minutes.
Ingredients
16 ounce
Potatoes
4 ounce
Peas
4 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Tofu
(Contains: Soy)
2 unit
Cranberry Jam
2 unit
Mushroom Stock Concentrate
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
½ tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
½ teaspoon
Garlic Powder
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
1.5 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Open and drain tofu; press out excess water with paper towels. Dice into ½-inch cubes. Roughly chop dill.
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
-
Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes to pot.
-
Mash with half the crème fraîche until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
- Keep covered off heat until ready to serve.
-
While potatoes cook, in a large bowl, combine tempura batter mix, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.
- Stir tofu into batter until fully coated.
-
Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated tofu in a single layer (work in batches if necessary). Cook until golden brown, 2-3 minutes per side.
-
Using a slotted spoon, transfer tofu to a paper-towel-lined plate. Immediately season with salt and pepper.
-
Meanwhile, heat a drizzle of oil in a small pot over medium heat. Add peas and 1 TBSP butter (2 TBSP for 4 servings); cook until peas are warmed through, 1-2 minutes.
-
Turn off heat; stir in half the dill and half the garlic powder (all for 4). Season with salt and pepper.
-
Melt 1 TBSP butter (2 TBSP for 4 servings) in a second small pot over medium-high heat. Sprinkle half the flour (all for 4) over melted butter; cook, stirring constantly, until smooth, 30-60 seconds.
-
Whisk in stock concentrates, mustard, and ½ cup water (¾ cup for 4) until combined. Bring to a simmer and cook, stirring occasionally, until thickened, 1-2 minutes.
-
Whisk in remaining crème fraîche until combined. Season with salt and pepper.
-
If necessary, reheat mashed potatoes over medium heat until warmed through. TIP: Add a splash of water if stiff.
-
Divide tofu, mashed potatoes, peas, and jam between plates. Spoon mushroom sauce over tofu. Garnish with remaining dill.
