Amber Waves: Dried Tofu Stew with Vegetables

[Guest guest]

I've never worked with dried tofu, have you? What's the texture like

after rehydration? I imagine it to be similar to frozen and thawed

tofu?

 

Ellen

 

* Exported from MasterCook Mac *

 

Dried Tofu Stew with Vegetables

 

Recipe By : Amber Waves of Grain, Alex and Gale Jack

Serving Size : 1 Preparation Time :0:00

Categories : Beans Tofu

 

Amount Measure Ingredient -- Preparation Method

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

1 onion -- diced

1/2 daikon -- thinly sliced

1/4 head cabbage -- shredded

1 carrot -- thinly sliced

1/2 small buttercup squash -- cut into cubes

3 squares dried tofu -- cut into cubes

- to 4

1 piece kombu -- 1-inch piece

1 teaspoon miso

1 tablespoon kuzu

3 cups spring water

 

Dried tofu is slightly more strengthening than regular tofu. We

especially enjoy it in late fall and winter with vegetables.

 

Soak kombu, bring to a boil in the spring water, and cook for 5

minutes. Soak the dried tofu in a mixture of two-thirds water and

one-third shoyu for about 20 minutes. Add the tofu and the vegetables

and cook for about 15 minutes until tender but not mushy. Season

lightly with miso and if a thicker broth is desired, mix kuzu with

cold water and add just before the end of cooking. Simmer 5 minutes

to allow the mixture to thicken. Stir gently. Serve warm.

 

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Per serving (excluding unknown items): 189 Calories; 2g Fat (7%

calories from fat); 7g Protein; 41g Carbohydrate; 0mg Cholesterol;

315mg Sodium

Food Exchanges: 7 Vegetable

 

 

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