
Recipe: Tofu Stew With Sweet Potatoes
Ingredients :
- 2 c Vegetable stock
- 2 c Sweet potatoes — cut into -1/2″ diamond shapes
- 1 c Onions — chopped
- 1/2 c Celery — chopped
- 1/2 c Button mushrooms — quartered
- 1/2 c Parsnips — cut into 1/2-inch -diamond shapes
- 1/2 c Carrots — sliced
- 1 t Gingerroot, fresh — minced
- 1/2 c Yellow squash — sliced
- 1/4″ -thick
- 1/2 c Zucchini — sliced
- 1/4″ thick 12 oz Tofu — pressed and cubed
- Salt and pepper Szechuan peppercorns 4 Green onions — chopped
Instructions :
- In a large saucepan, combine the stock, sweet potatoes, onions, celery, mushrooms, turnips, parsnips, carrots, soy sauce, mirin, sake, garlic and ginger. Bring to a boil.Reduce the heat and simmer for 25 minutes. Add the zucchini and yellow squash. Simmer for an additional 5 minutes. Add the tofu and simmer 5 minutes more.
- Season to taste with the pepper, Szechuan peppercorns, and salt. Garnish with chopped green onions and serve
Number of servings (yield): 2
Meal type: breakfast
Culinary tradition: USA (General)
My rating: