Tofu Stew with Sweet Potatoes
Submitted by dachef
Hearty tofu stew loaded with sweet potatoes, parsnips, turnips, zucchini, and mushrooms in a ginger-spiked broth with mirin and sake. A warming, veggie-packed bowl for cold nights.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis stew is what you want simmering on the stove when the temperature drops.
Sweet potatoes, parsnips, turnips, carrots, and celery cook low and slow in vegetable stock seasoned with soy sauce, mirin, sake, fresh ginger, and garlic until everything is fork-tender and the broth is rich with root vegetable sweetness.
Zucchini and yellow squash go in toward the end to keep their bite, and cubed tofu finishes the last five minutes so it warms through without falling apart.
A crack of Szechuan peppercorns on top adds a tingly, citrusy heat that makes this stew feel like something special.
Chef Tips
- Cut the root vegetables into similar-sized pieces so they cook evenly. The recipe calls for diamond shapes, which look beautiful in the bowl.
- Add the zucchini and squash late, as directed. They turn mushy fast if they simmer too long.
- Szechuan peppercorns have a unique numbing quality. Start with a small pinch and add more to taste.
- This stew tastes even better the next day once the flavors have had time to meld together.
Ingredients
Directions
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.
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