Stir Crazy! Fall Flavors Tofu

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* Exported from MasterCook *

 

Fall Flavors Tofu

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 64

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon dark sesame oil

2 tablespoons shoyu or natural soy sauce

1/2 pound tofu -- well pressed

and cut into 1/2-inch dice

1 teaspoon kuzu powder

2 teaspoons cold vegetable stock

1 tablespoon light sesame or peanut oil

1 large onion -- chopped

6 large garlic clove -- minced, up to 8

2 teaspoons grated peeled fresh ginger

1 cup thickly sliced carrot

1 cup thickly sliced parsnip

2 cups sliced peeled sweet potato or garnet yam

8 2-inch fresh shiitake mushrooms -- stemmed

and sliced thin

2 cups vegetable stock

1 tablespoon fresh lemon juice

2 tablespoons mellow barley

4 cups coarsely chopped spinach leaves -- well-rinsed

Freshly ground black pepper -- to taste

Salt -- to taste

 

Serve this colorful, supremely satisfying stir-fry over millet, rice, or a

combination of the two grains.

 

Mix together the dark sesame oil and shoyu in a shallow bowl. Add the

diced tofu and stir gently to coat. Set it aside and stir occasionally.

 

Combine the kuzu and cold stock in a bowl. Set aside until the kuzu is

dissolved thoroughly, about 2 minutes.

 

Set a wok over medium-high heat. Pour the light sesame oil around the rim

and tilt the pan to coat the inside. Add the onion and stir-fry for 2 to 3

minutes, until translucent. Add the garlic, ginger, and carrot and

continue stir-frying for several minutes, gradually adding the parsnip,

sweet potato, and mushrooms. Pour in all but 2 tablespoons of the stock

and bring it to a simmer. Cover the wok, reduce the heat, and simmer

gently for 5 to 10 minutes, until the vegetables are tender. Add the tofu

and steam briefly.

 

Add the fresh lemon juice, miso, and remaining 2 tablespoons stock to the

dissolved kuzu. Whisk to a smooth paste. Add to the wok along with the

spinach and some black pepper. Cook, stirring, until the liquid

thickens. Taste and season with more pepper and salt if needed. Serve

immediately.

 

Serves 4

 

Calories: 294, Carbohydrates: 47g, Total fat: 7g, Cholesterol: 0g, Protein:

8g, Sodium: 727mg.

 

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