Tofu Stew With Sweet Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Vegetable stock,
2 cup: Sweet potatoes, cut into 1/2" diamond shapes
1 cup: Onions, chopped
1/2 cup: Celery, chopped
1/2 cup: Button mushrooms, quartered
1/2 cup: Parsnips, cut into 1/2-inch diamond shapes
1/2 cup: Carrots, sliced
1 tsp: Gingerroot, fresh, minced
1/2 cup: Yellow squash, sliced 1/4" thick
1/2 cup: Zucchini, sliced 1/4" thick
12 ounce: 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 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
Source from luhu.jp
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
Source from luhu.jp