Ingredients
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1 1/4 cups vegetable stock
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2 tablespoons tamari or 2 tablespoons other soy sauce
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1 tablespoon cornstarch, dissolved in
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2 tablespoons water
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1 tablespoon olive oil
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1 medium onion, chopped
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1 lb firm tofu, diced, frozen and thawed (freezing and thawing optional, but it improves the texture)
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salt & freshly ground black pepper, to taste
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2/3 cup frozen peas, thawed
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1/3 cup frozen corn, thawed
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2 1/2 cups unbleached all-purpose flour
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1/2 teaspoon salt
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2/3 cup chilled canola oil
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1 large all purpose potato, peeled and diced
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1 large carrot, chopped
Instructions
- Cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
- 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.
- Heat the olive oil in a medium-size skillet over medium heat.
- Add the onion, cover and cook until softened, about 5 minutes.
- Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
- Preheat oven to 350°F.
- 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.
- 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.).
- 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.
- Place one half into the casserole dish, and put the vegetables on top.
- Place the second crust over the vegetables and crimp the edges.
- Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
- Let rest for 5 minutes before serving.
- 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.