Homestead Tofu Stew
with Brown-Butter Smashed Irish Champ
A comforting stew is always a welcome sight at the dinner table—especially when the weather is chilly! Accompanying this tofu stew is a heap of green onion-studded mashed potatoes, also known as Irish champ. We've amped-up the flavour with a nutty and delicious brown butter!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
227 g
Mirepoix
56 g
Green Peas
2 unit(s)
Russet Potato
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Green Onion
Not included in your delivery
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains: Milk)
0.13 tsp
Salt*
3.5 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut potato into 1-inch pieces.
- Add potatoes, 2 tsp salt (use same for 4 ppl) and enough water to cover (by approx. 1 inch) to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Drain potatoes in a colander.
- Meanwhile, thinly slice green onions.
- Pat tofu dry with paper towels, then cut into 1-inch cubes. Season with salt and pepper.
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 1/2 tbsp (3 tbsp) butter, then swirl until melted.
- Add tofu. Pan-fry, turning tofu cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!)
- Add mirepoix. Cook, stirring occasionally, until veggies soften slightly, 1-2 min.
- Sprinkle Cream Sauce Spice Blend into the pot.
- Cook, stirring often, until tofu and veggies are coated, 30 sec.
- Stir 1 cup (1 2/3 cups) water and broth concentrate into the pot with tofu and veggies. Bring to a boil over high.
- Once stew is boiling, add peas, then reduce heat to medium.
- Cover and cook, stirring occasionally, until veggies are tender. (NOTE: Stew will be on the thin side.)
- Season with salt and pepper, to taste.
- Meanwhile, while potatoes drain in the colander, carefully wipe dry the medium pot (from step 1), then reheat over medium.
- When the pot is hot, add 2 tbsp (4 tbsp) butter, then swirl until butter is golden-brown and stops foaming, 1-2 min. (TIP: Keep an eye on butter so it doesn't burn!)
- Add green onions, then remove from heat. Stir until softened slightly, 30 sec.
- Return potatoes to the pot with brown butter and green onions.
- Add 3 tbsp (6 tbsp) milk, then roughly mash potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!)
- Season with salt and pepper, to taste.
- Divide mash between bowls. Top with tofu stew.
If you've opted to get tofu, prepare it the same way as the chicken.
When the pot is hot, add tofu. Pan-fry, turning occasionally, until tofu cubes are crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!) Follow the rest of the recipe as written.
