Tofu and Vegetable Stew

This Tofu and Vegetable Stew is a vibrant and hearty dish packed with nutritious ingredients. Perfectly seasoned with soy sauce and ginger, it offers a comforting taste of home-cooked Chinese cuisine.

Ingredients

• Firm tofu - 200 grams
• Carrot - 1 medium, sliced
• Bell pepper (red or yellow) - 1 medium, diced
• Broccoli florets - 100 grams
• Mushrooms (shiitake or button) - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Vegetable broth - 400 ml
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Press the tofu for 15 minutes to remove excess water, then cut into cubes.
2. In a large pot, heat sesame oil over medium heat and sauté garlic and ginger until fragrant.
3. Add the sliced carrots and mushrooms to the pot and cook for about 5 minutes, stirring occasionally.
4. Stir in the diced bell pepper and broccoli florets, cooking for another 5 minutes.
5. Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.
6. In a small bowl, mix cornstarch with water to create a slurry, then add it to the pot while stirring.
7. Simmer the stew for an additional 10 minutes until the vegetables are tender and the sauce thickens.
8. Season with salt and black pepper to taste.
9. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Packed with vitamins and minerals from a variety of vegetables, promoting overall health.

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