Thursday, March 21, 2013

Tofu Shiitake Spinach in Balsamic Tomato Sauce

After my super long blog post earlier this week, I didn't think I'd be posting again so soon, but this stew that I made for dinner last night turned out soooo delicious that I had to share a recipe here.

I put it together with a bunch of random ingredients from my fridge and served it with phulkas. This morning, before having more for breakfast, I managed to grab a quick photo on my phone and shared it right away on Instagram. Here's the recipe with the pic.

Tofu Shiitake Spinach in Balsamic Tomato Sauce

Tofu Shiitake Spinach in Balsamic Tomato Sauce

8 small or 5 large Naati (local) Tomatoes
500 gms Tofu
100 gms Spinach
6 Dry Shiitake Mushrooms
10 cloves of Garlic
2 T Balsamic Vinegar
2 tsp Jaggery
1/2 tsp Sugar
1/2 tsp Cinnamon Powder
1/4 tsp Chilli Powder
3 T Olive Oil
Omum (Carom) seeds
1 T Corn Starch

Tabasco Habenero Sauce (optional)
Black Pepper (optional)

Soak the dry shiitakes in 3/4 C warm water for 10-15 minutes.
Drain and slice the mushrooms.
***Save the soaking water, it's full of flavor!!!***

Drain the tofu and gently squeeze out as much water as possible.
Make large cubes.

Wash and roughly chop the spinach.

Blend the tomatoes with 2-3 cloves of garlic, balsamic vinegar, jaggery, salt and chilli powder.
Add the tofu to the tomato puree and keep aside.

Heat the olive oil in a heavy bottomed pan and add a pinch of omum seeds.
Chop and add the remaining garlic and stir.
Add the shiitakes to the pan and stir fry for a few seconds.
Sprinkle the sugar and cinnamon powder and mix well, stirring for a minute.
Add the chopped spinach and stir fry for a few seconds.

Pour the tomato-tofu sauce into the pan and mix well.
Allow to simmer on low heat for a few minutes, until the raw tomato smell is gone.

Use the shiitake soaking water and make a liquidy paste out of the corn starch.
You need to place the starch in a bowl and add a little water at a time and stir.

Pour this corn starch liquid into the pan and mix well.
Keep stirring and continue to simmer for a few more minutes.
The sauce will thicken just a little bit.

Turn off the heat and serve hot with freshly crushed pepper and a few drops of tabasco habanero sauce drizzled over it.

Enjoy! :)


  1. yeah, pretty much you needed to share this! Incredible! Thanks babe! xx

  2. I've been reading your blog these days, before going to bed, but I think I am going to switch timings, because I'm having a watery mouth and my stomach starts crawling! These recipes look delicious...I think I am going to begin with the tofu shiitake spinach itself, since looks like I will be able to find all the ingredients easily. It's also funny how I read about the only-girls meetings/hangouts and I was/am part of it :-)
    Thank you for this blog, Sus.

    1. I need to have you over and cook for you. It's been a long time. :)

  3. I've been reading your blog lately right before I go to bed, but I think I'm going to switch mouth gets all watery and my tummy starts crawling! All these recipes look delicious, and I think I am going to start by trying the tofu shiitake spinach, since looks like I will be able to find all the ingredients easily.
    Thank you for this blog (-:

  4. This sounds and looks amazing! I don't know about getting the Jaggery or the seeds here though. do you have any idea if they are something that is readily available in the US? I have seen cane sugar in the Hispanic section. I think it's the same thing- just from looking it up online. Not sure about the seeds. If I can't find them- do you know what I could substitute? Thank you for sharing your wonderful recipes!

    1. Hey Cin, you can use any sweetener instead of jaggery. So use regular sugar or brown sugar, don't bother going out and buying something just for this.

      Also, just skip the carom seeds. I only added a pinch anyways. If you have oregano at home, you could add a tiny bit of that instead if the seeds. But skipping is fine too. Doesn't make a big difference. :)