Peruvian tofu and vegetables

Yield: 4 servings

Measure Ingredient
1 teaspoon Light olive oil
\N \N With a dash of toasted sesame oil
1 medium Onion; cut into a 1/2 inch (1.75 cm) dice
3 \N Peeled garlic cloves; bashed and chopped
3 tablespoons Low sodium tomato paste
1 cup De-alcoholized red wine
2 cups Yellow Finn potatoes; cut in 1/2 inch (1.75 cm) dice
\N \N Carrots; peeled and cut in 1/2 inch (1.75 cm) dice
14½ ounce No-salt-added diced tomatoes in juice
1 pounds 1% tofu; cut in 1 inch (2.5-cm) cubes
12 \N Kalamata olives; halved and pitted
2 teaspoons Capers; (heaping)
1 cup Low sodium vegetable stock; (see recipe)
2 \N Bay leaves
¼ teaspoon Ground red pepper; (cayenne pepper)
¼ teaspoon Ground allspice
¼ teaspoon Salt
2 cups Thickly sliced mushrooms
1 cup Frozen petit peas
1 teaspoon Arrowroot mixed with
2 teaspoons De-alcoholized red wine; (slurry)

1. Put the oil in a large high-sided skillet over medium-high heat. Fry the onion for 2 minutes or until it starts to wilt and color. Add the garlic and tomato. Reduce the heat to medium and stir until the tomato paste darkens, about 2½ minutes.

2. Deglaze the pan with the wine, scraping up the flavorful bits from the bottom. Add the potatoes, carrots, tomatoes, tofu, olives, capers, and vegetable stock. Stir in the bay leaves, cayenne, allspice, and salt. Bring to a boil, turn down the heat and simmer for 20 minutes. Add the mushrooms and cook 5 minutes more.

3. Stir in the peas and arrowroot slurry and heat until thickened. Ladle into hot bowls and serve with a slice of Rustic French Bread (see recipe).

NOTES : Capers seem to come in bottles with openings too narrow to get a measuring spoon into. What I do is pour the whole bottle into a measuring cup, take out what I need, then pour the rest back. This way I don't lose the brine which keeps capers from going off.

Recipe by: Copyright =AC 1996 by Kerr Corporation Posted to MM-Recipes Digest V4 #8 by Robert-Miles@... on Feb 23, 99, converted by MM_Buster v2.0l.

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