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Tofu and Mushroom Loaf



Soy-Mushroom Sauce

  • 1 (3 ounce can sliced mushrooms, undrained
  • 2 teaspoons cornstarch
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce


  • 1/2 (16 ounce) package Japanese-style tofu
  • 1 pound ground chuck
  • 1 egg
  • 1/4 cup soy sauce
  • 1/2 cup soft bread crumbs
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon rubbed sage
  • 1/4 cup chopped scallion


  1. Soy-Mushroom Sauce: Combine mushrooms, cornstarch,  brown sugar and soy sauce in saucepan. Cook, stirring until mixture comes to boil and is thickened.
  2. Mix all ingredients except Soy-Mushroom Sauce in bowl. Form into dome-shaped loaf in 8- or 9-inch pie plate. Spoon a little Soy-Mushroom Sauce over loaf.
  3. Bake at 350 degrees F 1 hour, glazing loaf with a little additional Soy-Mushroom Sauce after 1/2 hour.
  4. Transfer baked loaf to serving plate. Pour remaining Soy-Mushroom Sauce over top.
  5. Cut into wedges to serve.

Yield: 4 servings


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