A recipe for Tofu Stew with Sweet Potatoes. Follow the simple recipe instructions for Tofu Stew with Sweet Potatoes shared by other home cooking experts.
Ingredients
2 c. Vegetable stock2 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 Tsp. 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
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. 1/2 cups 232 calories 3.6 g fat 0 mg chol 1589 mg sod Eat More Weigh Less by Dean Ornish M.D./MM by DEEANNE
