Asian Root Vegetable Stew |
|
 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 5 |
|
Ingredients:
1 tablespoon vegetable oil |
2 cups onions, chopped |
2 lbs firm tofu, extra firm, drained, cut into 1-inch cubes |
6 cups water |
1 cup daikon radish, 1-inch cubed, peeled |
1 cup parsnip, 1-inch slices |
1 cup rutabaga, 1-inch cubed, peeled |
1 cup carrot, 1-inch slices |
1/4 cup low sodium soy sauce |
2 tablespoons mirin |
6 shiitake mushrooms, dried |
1 kombu seaweed, 3-inch square |
6 tablespoons water |
1/4 cup cornstarch |
2 teaspoons dark sesame oil |
1/4 cup green onion, chopped |
Directions:
1. Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5 minutes, stirring occasionally. Add tofu cook 5 minutes or until golden brown, stirring frequently.
2. Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.
3. Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.
|
|