Japanese Winter Vegetable Stew With Miso

Submitted by: Admin on 08/21/2008

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Ingredients

2 ts vegetable oil
1 lb pressed tofu, cubed
2 lg potatoes, peeled and cubed
2 carrots, cubed
1c sliced daikon radish
1 onion, diced
1/2c mirin
1/4c miso
1 tb sugar

Directions

In a large nonstick pan, heat the oil. Add the tofu, cook, stirring as needed, until golden, 5-6 minutes.

Add 2 cups water; bring to a boil. Stir in the potatoes, carrots, daikon and onion, return to a boil. Reduce the
heat and simmer until the potatoes are tender, about 20 minutes.

In a small bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking liquid. Stir into the vegetable mixture.

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