Tofu Pot Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 large all purpose potato, peeled and diced
• 1 large carrot, chopped
• 1 1/4 cups vegetable stock
• 2 tablespoons tamari or 2 tablespoons other soy sauce
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 lb firm tofu, diced, frozen and thawed (freezing and thawing optional, but it improves the texture)
• salt & freshly ground black pepper, to taste
• 2/3 cup frozen peas, thawed
• 1/3 cup frozen corn, thawed
• 2 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup chilled canola oil
• 4 tablespoons ice water

Recipe

• 1 cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
• 2 put stock and tamari in a small saucepan and bring to a boil over medium-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stirring until thickened, remove from heat and set aside.
• 3 heat the olive oil in a medium-size skillet over medium heat.
• 4 add the onion, cover and cook until softened, about 5 minutes.
• 5 add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
• 6 preheat oven to 350°f.
• 7 for the crust, incorporate the salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
• 8 add the water and mix until it forms a ball. (if it's too crumbly, add water by the tablespoonful until it comes together. different climates affect flour differently.).
• 9 divide the crust in two and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
• 10 place one half into the casserole dish, and put the vegetables on top.
• 11 place the second crust over the vegetables and crimp the edges.
• 12 bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
• 13 let rest for 5 minutes before serving.
• 14 p.s. someone asked a question whether to use silken or waterpacked. waterpacked/chinese-style is ideal, but it may still work if all you have is silken. or go ahead and omit the tofu altogether. it's an adaptable recipe.