The house is quiet. I have it to myself for 24 hours. This is the first time in over five years! The first time since having kids. So what do I do with myself? That's an easy one—catch up on episodes of Chopped (thank you Hulu) and cook in peace—with chic-food ingredients like tofu and mushrooms!
Tonight, for me, myself and I, I prepared (and am devouring as I type) this dish of Braised Tofu in Mushroom Sauce. The recipe is found in Laura B. Russell's new cookbook, The Gluten-Free Asian Kitchen; Recipes for Noodles, Dumplings, Sauces and More. I feel like I'm eating Chinese take-out, seriously. This dish is good! And, it's sure to impress any fan of tofu and Shiitake mushrooms. The recipe was easy to follow and quick to put together. The book's publisher, Ten Speed Press (a division of Random House), was kind enough to grant me permission to reprint the recipe here so that you could give it a try, too.
A Few Gluten-Free Products I Love
There are two ingredients this recipe calls for that traditionally are gluten-full. Soy sauce and broth. The base of many Asian sauces is soy—namely fermented soy in the form of soy sauce. I use San-J Tamari Gluten-Free Soy Sauce. To me, there is no difference in flavor between it and the Kikkoman I grew up on. San-J offers organic as well as low-sodium varieties.
The other ingredient this recipe called for, which I needed to ensure was gluten-free, was mushroom broth. The nice folks at More Than Gourmet® had sent me a sample box of their product so thought I would use their Classic Mushroom Essence® in this recipe. I have to say that I am quite impressed with the quality of this company's stocks and sauces. They are made of natural ingredients—no mystery preservatives or fillers. And most, if not all, are gluten-free.
Highly Recommended. A Definite "Buy."
I am so delighted with The Gluten-Free Asian Kitchen. It's a cookbook I know I will turn to often. It is beautifully photographed (by Leo Gong) and well laid-out. Laura does a superb job at helping navigate your way through the Asian aisle and markets to source gluten-free alternatives. Next up, the Gingery Pork Pot Stickers (Laura tells you how to make GF dumpling wrappers!) and the Mandarin Pancakes with Mu Shu Pork—Asian classics that usually rely on wheat flour, but not anymore.
Win a Copy!
Ten Speed Press would like to send one Lexie's Kitchen reader a copy of The Gluten-Free Asian Kitchen to add to their gluten-free cookbook library.
To Enter: Simply leave a comment below.
Deadline: Leave your comment by midnight 10-3-11.