DCF 1.0

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 :

  1. 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.
  2. 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: 5 stars:  ★★★★★ 1 review(s)