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How To make Tofu Stew with Sweet Potatoes

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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
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? 1/2 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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