Tofu stew with sweet potatoes

Yield: 6 servings

Measure Ingredient
2 cups Vegetable stock
2 cups Sweet potatoes; cut into 1/2\" diamond shapes
1 cup Onions; chopped
½ cup Celery; chopped
½ cup Button mushrooms; quartered
½ cup Parsnips; cut into 1/2-inch diamond shapes
½ cup Carrots; sliced
1 teaspoon Gingerroot, fresh; minced
½ cup Yellow squash; sliced 1/4\" thick
½ cup Zucchini; sliced 1/4\" thick
12 ounces Tofu; pressed and cubed
\N \N Salt and pepper
\N \N Szechuan peppercorns
4 \N 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= 1½ cups 232 calories 3⅗ g fat 0 mg chol 1,589 mg sod

Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

Similar recipes