Tofu Stew with Vegetables
This tofu stew with vegetables is one of my favourite midweek dinners, especially when it’s cold and wet outside. It’s simple, tasty, warming and nourishing. Crucial ingredient is Marigold Braised Tofu, as I know of no other product that has that kind of look, texture and taste.
- 1 tbsp oil
- 1 red onion, very roughly chopped
- 150g onion (kabocha) squash (aka Hokkaido pumpkin), roughly chopped
- 1 can Marigold Braised Tofu, cut into 1/2 inch pieces, juice reserved
- 2 bay leaves
- 4 whole all spice or juniper berries
- 4 peppercorns
- good pinch of dried thyme
- 1 tbsp soy sauce or a little more
- homemade vegetable stock or water
- 1 tsp kuzu or cornflour
- 1 inch piece of ginger, finely grated
- ume seasoning
- Heat the oil and soften the onion in it with a pinch of salt over a low heat.
- Add the pumpkin pieces and spices, cover, keep the heat low, and let it steam in its own juices for a few minutes.
- Add the tofu pieces, the juice from the can and the soy sauce. If you would like more sauce, add a little vegetable stock or water.
- Simmer until the vegetables are tender.
- Pick out the spice berries and bay leaves.
- Dissolve the starch in a little water, and add to the pan whilst stirring constantly. The sauce will thicken almost instantly. Cook for about a minute, then take off the heat.
- Squeeze the grated ginger in your palm over the pan, so that the juices drizzle into the sauce.
- Finally, adjust the saltiness and acidity with ume seasoning.
- Serve with any grain for complete protein. Here pictured with millet and red quinoa mix.