Ingredients for 4 servings:
| 3 oz. olive oil (optional) | 10 fresh mushrooms |
| 2 pieces garlic | ½ cup raisins |
| 1 medium size onion | 3 tblspns Kome Miso (Brown Rice soybean paste) |
| 1 bell pepper | 1 16 oz. cake of firm tofu |
| 2 sticks of celery | whole wheat flour to thicken if desired |
Using a 10" (preferably cast iron) skillet and a cup and one half of water dissolve miso over medium heat, then add olive oil. Cut vegetables, tofu into small pieces and slice mushrooms. Place vegetables and tofu in miso broth, cover and simmer over low heat for one hour or until vegies are cooked to desired texture. Add mushrooms near the end so they are not overcooked. Stir occasionally and add water when needed.
To thicken broth when finished (optional), mix a small amount of whole wheat flour in just enough cold water to make a paste and add until desired consistency is achieved.
Tofu Stu may be served alone or over a bed of rice or noodles.
Left over Tofu Stu may be used to stuff a Pita Pocket and
garnished with alfalfa sprouts.
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