Tofu Stew with Sweet Potatoes

By Hklbrries

This is a terrific substitute for the kind of meat-based stew that warms a winter meal. It has the same satisfying bold flavors and chunky vegetables but none of the fat.

Ingredients

• 2 cups vegetable stock
• 2 cups sweet potatoes, cut into 1/2-inch diamond shapes
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup quartered button mushrooms
• 1/2 cup turnips, cut into 1/2-inch diamond shapes
• 1/2 cup parsnips, cut into 1/2-inch diamond shapes
• 1/2 cup sliced carrots
• 1/2 cup low-sodium soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 4 garlic cloves, peeled and sliced
• 1 tsp minced fresh gingerroot
• 1/2 cup 1/4-inch sliced yellow squash
• 1/2 cup 1/4-inch sliced zucchini
• 12 ounces tofu, pressed and cubed
• Freshly ground black pepper
• Szechuan peppercorns
• Salt
• 3 to 4 green onions, chopped

Details

Servings 4

Preparation

Step 1

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.

Nutrition Information:
Per (1 1/2 cup) serving
232 calories
3.6 g fat
0 mg cholesterol
1,589 mg sodium