Tofu stew with sweet potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vegetable stock |
| 2 | cups | Sweet potatoes; cut into 1/2\" diamond shapes |
| 1 | cup | Onions; chopped |
| ½ | cup | Celery; chopped |
| ½ | cup | Button mushrooms; quartered |
| ½ | cup | Parsnips; cut into 1/2-inch diamond shapes |
| ½ | cup | Carrots; sliced |
| 1 | teaspoon | Gingerroot, fresh; minced |
| ½ | cup | Yellow squash; sliced 1/4\" thick |
| ½ | cup | Zucchini; sliced 1/4\" thick |
| 12 | ounces | Tofu; pressed and cubed |
| Salt and pepper | ||
| Szechuan peppercorns | ||
| 4 | Green onions; chopped | |
Directions
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= 1½ cups 232 calories 3⅗ 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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