Peruvian Tofu And Vegetables

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 2 1/2 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 dont 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@usa.net on Feb 23, 99,