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Title: Tofu Stew with Sweet Potatoes
Categories: Vegetable Entree Ethnic
Yield: 6 Servings
| 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 | ts | 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 |
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.
Serving size= 1 1/2 cups 232 calories 3.6 g fat 0 mg chol 1,589 mg sod
Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
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