Tofu Stew with Sweet Potatoes

6 Servings

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Tofu Stew with Sweet Potatoes Ingredients

2 c Vegetable stock	1 ts Gingerroot, fresh; minced
2 c Sweet potatoes; cut into	1/2 c Yellow squash; sliced 1/4"
1 c Onions; chopped	1/2 c Zucchini; sliced 1/4" thick
1/2 c Celery; chopped	12 oz Tofu; pressed and cubed
1/2 c Button mushrooms; quartered	Salt and pepper
1/2 c Parsnips; cut into 1/2-inch	Szechuan peppercorns
1/2 c Carrots; sliced	4 Green onions; chopped

Instructions for Tofu Stew with Sweet Potatoes

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized