½ onion- diced (1 cup)
1 tablespoon vegetable or olive oil
3-4 cloves garlic chopped
2 Cups sliced mushrooms (shiitakes or cremini)
4 Roma or vine ripened tomatoes- diced into 1 inch pieces
1 tsp sugar
1 tsp kosher salt plus more to taste
½ tsp fresh cracked pepper
4 cups vegetable stock
1 teaspoon soy sauce
8 oz firm tofu, cut into ¾ inch cubes
1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
¼ Cup chopped cilantro
¼ C chopped chives or scallions
Chili flakes or Aleppo pepper to taste
In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. Turn heat to medium, add garlic, and mushrooms. Saute until mushrooms are just tender, about 3-4 more minutes. Add tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
Add stock and soy sauce (optional). Add tofu and tamarind paste ( or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
Serve in a bowls with chopped cilantro and chives and chili flakes.
Serves 2 for dinner or 4 as a starter!