Tofu and mushrooms’ stew, nettles’ puree and brown rice
Servings Prep Time
6 1 1/2hour
Cook Time Passive Time
30min 8hours
Servings Prep Time
6 1 1/2hour
Cook Time Passive Time
30min 8hours
For the stew
  • 500grams tofu
  • 200grams fresh maroon mushrooms
  • 1medium onion cut in juliane
  • 1clove garlic
  • 1 bay leave
  • 4seeds cardamom
  • 3tbsp extra virgin olive oiltoasted sesame oil can be used instead
  • shoyu
  • 1/2glass water+/-100ml
  • 1tbsp umeboshi vineager
  • 1tbsp arrow root flour
For the nettles’ puree
  • 1bag fresh nettles+/- 200 grams
  • 1bag fresh spinach+/- 200 grams
  • 1 onioncut in brunoise
  • 2cloves garlicsmashed
  • 2cups small oat flakes+/-400ml
  • olive oil
  • sea salt
  • 2tbsp rice vineager
For the brown rice
  • 1cup brown rice
  • 2cups water
  • 1small stripe kombu seaweed
  • 1/2tbsp sea salt
  • gomásiofor dressing
  1. Open tofu and cut into 2-inch slices. Place the tofu on a dish towel (wrapped) and press between 2 boards for at least 30 minutes. This will make tofu to release some of its water and absorb more of the latest cooking flavors.
  2. Cut the tofu into cubes and season with a pinch of shoyu sauce and the chopped garlic. Let it marinate for approximately 30 minutes.
  3. Pour the tofu and its sauce in a preheated pan, on a medium high fire, with a little olive oil in the bottom and turn the cubes gently so that it become grilled in all the sides (process that takes only few minutes).
  4. Add the onion, the mushrooms previously cleaned and cutted in four, a little more olive oil and the bay leaf. Stir and season with sea salt.
  5. As soon as the onion becomes translucid, add the boiling water, the vinegar and the cardamoms opened. Cover the pan and cook on a low heat for about 15 minutes.
  6. At the end of cooking, if the sauce is too liquid, remove some of it from the stew to a bowl. Dilute a tbsp of arrow root flower on the sauce. Mix well and then return to the pan. The stew will be ready in seconds, with a creamiest sauce.
For the puree
  1. Take the spinach and nettles, wash well and remove the stalks. Do not be afraid, because nettles do not make an allergic reaction in the palm of your hands.
  2. In a pot, place the olive oil, onion and garlic over medium heat and season with a pinch of freshly ground black pepper.
  3. When the onion is translucent (about 3 minutes), add the spinach and the nettles. Stir everything, close the pan and cook for about 5 minutes, or until the vegetables are tender.
  4. Add the oat flakes and rice vinegar and stir well for a few minutes, until the flakes are mixed and creamy.
  5. Remove from the heat and blend it until homogeneous.
  6. If you feel is too liquid, add some extra oat flakes until you get the consistency you want.
  7. Correct sea salt or shoyu to taste.
For the rice
  1. Wash the rice.
  2. Soak the rice in two times its water, for some 8 hours.
  3. In a pressure pot put the rice to cook on a high flame. Use the water of soaking and the seaweed.
  4. Whenever its boiling, season with sea salt. Close the pan and reduce the fire to minimum when it has pressure. Cook for 30 to 40min.
  5. When serving dress it with gomasio.