Tofu, Potato & Mushroom Stew

tofu stew

Who doesn’t love a good soup this time of year? This one especially caught my eye because even though frost is on the ground most mornings, I was still able to use a good variety of local ingredients. The mushrooms from Homestead Growers, a hot pepper from my own garden (just before the frost hit), and potatoes from my Grandma’s farm in Michigan (which she brought when she visited earlier this month).

Tofu, Potato & Mushroom Stew
This is a tofu-heavy stew, so for those of you who don’t love tofu as much as I do, you may want to substitute more potatoes.

1/2 tbsp vegetable oil
1 leek, sliced
1 tablespoon of minced garlic
2 medium potatoes, chopped into pieces
1 1/2 cup vegetable stock
1-2 cups mushrooms (I used shitake and oyster)
1 hot pepper chopped
1/2 cup soy sauce
14 oz tofu, drained and cut into cubes

Heat oil in a large pot. Add leeks and cook about 5 minutes. Add the garlic and cook for another couple of minutes. Add the potatoes and stock and bring to a boil. Reduce heat and cook until the potatoes are just tender, about 10 minutes.

Add the mushrooms, the chili and the soy sauce. Cook for another 10 minutes or so. Add the tofu and continue to cook, covered for at least a half an hour to allow the flavors to blend.

I couldn’t resist eating some for dinner, but the longer you wait, the more time the flavors have to blend, so definitely save some for leftovers!

Posted in Recipes by Rhaya on October 29, 2008 | Permalink | No Comments

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