Tofu Stew with Sweet Potatoes

Name: Tofu Stew with Sweet Potatoes
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: vegetable stock; sweet potatoes, or yams; onions; celery; mushrooms, button; parsnips; carrots; ginger root; yellow summer squash; zucchini; tofu; salt; black pepper; peppercorns; scallions, spring or green onions

Submitted by dachef

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

CUPS VEGETABLE STOCK

CUPS SWEET POTATOES, OR YAMS
cut into 1/2 inch diamond shapes

CUP ONIONS
chopped

CUP CELERY
chopped

CUP MUSHROOMS, BUTTON
quartered

CUP PARSNIPS
cut into 1/2-inch diamond shapes *

CUP CARROTS
sliced

TEASPOON GINGER ROOT
fresh,

CUP YELLOW SUMMER SQUASH
1/4 inch thick *

CUP ZUCCHINI
sliced 1/4 inch, thick

OUNCES TOFU
pressed and cubed

X SALT
to taste *

X BLACK PEPPER
to taste *

X PEPPERCORNS
szechuan *

EACH SCALLIONS, SPRING OR GREEN ONIONS

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.