Braised Tofu with Peppers and Portobellos

• 1 cup boiling vegetarian chicken stock
• 3 Tbs. tomato paste
• 2 Tbs. mellow white miso
• 2 Tbs. tamari soy sauce
• 1 1/2 tsp. vegetarian Worcestershire sauce
• 2 cloves garlic, minced
• 2 Tbs. red wine vinegar
• 1 tsp. dried thyme
• 2 14-oz. pkg. extra-firm tofu, cubed
• 2 tsp. olive oil
• 5 cloves garlic, minced
• 1 medium-sized red onion, halved crosswise and cut into 18-inch-thick slices
• 1 red bell pepper, cut into 3-inch-long strips
• 1 yellow bell pepper, cut into 3-inch-long strips
• 1 6-oz. pkg. baby portobello mush-rooms
• 1/2 cup dry white wine or vegetable broth
• 1 Tbs. tamari soy sauce
• 1 tsp. dried thyme

1. To make Tomato-Miso Marinade: Combine boiling stock, tomato paste, miso, tamari soy sauce, Worcestershire sauce, garlic, vinegar and thyme in a bowl.
2. Place tofu on a cutting board, and slice tofu in half horizontally.
3. Make 4 cuts in a cross-hatch pattern to create 18 cubes.
4. Put cubes in a nonreactive container, and add marinade.
5. Cover, and refrigerate overnight.
6. To make Peppers and Portobellos: Heat oil in a 14-inch stir-fry pan or wok for 1 minute over medium-high heat.
7. Add garlic and onions.
8. Saut8E for 3 minutes, and remove from heat.
9. Remove tofu from marinade with a slotted spoon, drain slightly and discard marinade.
10. Add to pan, and, turning tofu gently, brown on all sides, for about 5 minutes.
11. Add peppers and mushrooms, and continue to cook, stirring frequently.
12. Add wine, tamari soy sauce and thyme, reduce heat to medium-low and cook mixture for 3 minutes, stirring occasionally.

boiling vegetarian chicken stock, tomato paste, mellow white miso, soy sauce, vegetarian worcestershire sauce, garlic, red wine vinegar, thyme, extrafirm tofu, olive oil, garlic, red onion, red bell pepper, yellow bell pepper, baby portobello mush, white wine, soy sauce, thyme

Taken from www.vegetariantimes.com/recipe/braised-tofu-with-peppers-and-portobellos/ (may not work)