Try this Tofu Stew with Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 6 | ||
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Calories: 108 | ||
Calories from Fat: 15 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 398.6mg | 14 % | |
Potassium 490.2mg | 13 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 15.1g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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