| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 3g | 30g |
| sugars | fibre | protein | salt |
| 5g | 6g | 25g | 1.2g |
Why I Love Czech Fried Tofu with Porcini, Garlic Nests and Bean Mushroom Ragout
One of my personal favorite dishes to prepare and indulge in is the Czech delicacy, Fried Tofu with Porcini, Garlic Nests and Bean Mushroom Ragout. It’s a hearty and rustic dish that I fell in love with during my travels through Europe. While it may not be your typical Italian-American fare that my grandparents introduced me to, the robust flavors and earthy essence certainly resonate with my culinary sensibilities.
More than Just Tofu
This recipe is so much more than just its key element of tofu. One might initially presume that tofu being the primary ingredient would render it somewhat bland. However, the combination of porcini mushrooms and a flavorful bean mushroom ragout truly elevates the tofu. Marrying these together creates a melting pot of delightful textures and flavors that can please even the pickiest of eaters. Having had the pleasure of learning from the renowned Czech culinary masters, I was lucky enough to infuse some of their teachings into this savory dish.
A dish that Complements Others
One of the great aspects of the Fried Tofu with Porcini, Garlic Nests and Bean Mushroom Ragout is how it seamlessly complements numerous other dishes. For instance, this recipe is a fantastic accompaniment for traditional Czech dishes such as obložené chlebíčky (decorated open sandwiches) or even a simple roasted chicken dinner. Despite my Italian-American culinary preferences, I often find myself incorporating this dish into my beloved family-style feast. The vibrant, robust flavors not only bring freshness to the table, but also provide a much-welcomed contrast to the hearty Italian meats and pasta dishes I often serve.
When I am not whipping up this recipe for family gatherings, you will often find me making this wholesome dish for myself, especially after spending the day hiking the trails of New Jersey. The beauty of this dish is that it caters to both the vegetarian palate and those seeking a satisfying, yet healthy, comfort food. So if you find yourself yearning for a dish that is packed with flavor, comfort, and a touch of the unexpected, give the Fried Tofu with Porcini, Garlic Nests, and Bean Mushroom Ragout a try. It might just become your new favorite as it has become mine.
What You’ll Need
- 2 pounds tofu
- 1 pound dried porcini mushrooms
- 6 cloves of garlic
- 1/2 cup bread crumbs
- 1/2 cup all-purpose flour
- 2 cups vegetable oil
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 pound white beans
- 1 pound fresh mushrooms
- 1 bunch fresh parsley
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 quart vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons olive oil
Method
Step One
Start by prepping your ingredients. Cut the tofu into cubes and set aside. Soak the dried porcini mushrooms in a bowl of warm water until they soften. Peel and mince the garlic. Peel and chop the onion, carrots, and celery. Rinse the white beans and fresh mushrooms and set everything aside.
Step Two
In a large bowl, mix together bread crumbs and flour. In another bowl, heat the vegetable oil over medium heat. Dip the tofu cubes in the bread crumbs and flour mixture and fry them in the heated oil until golden brown. Once done, transfer the fried tofu onto a plate lined with a paper towel to drain excess oil.
Step Three
In a large pan, heat olive oil over medium heat. Add the minced garlic and cook until it starts to brown. Then, add the chopped onion, carrots, and celery and sauté until they soften. Add the soaked and drained porcini mushrooms to the pan too.
Step Four
Add the white beans, fresh mushrooms, parsley, bay leaves, salt, black pepper, and vegetable broth to the pan. Let the mixture simmer over low heat for about an hour or until the beans are cooked and the flavors are well combined.
Step Five
Remove the bay leaves from the pan. Add the fried tofu, and soy sauce to the mushroom and bean ragout. Stir everything together until well combined.
Step Six
Divide the ragout into serving bowls. Serve hot with some sprigs of fresh parsley as a garnish.
