Carrot, Tofu, and Miso Stew
5 large carrots, 1” chunks
5 large cloves garlic, crushed
1/4 cup crystallized ginger =or= 4" finger of ginger, peeled and cut into 1/4" cubes and 1/4 cup maple syrup
2 cups + 1/2 cup water, divided
1 vegetable bouillon cube
1/2 teaspoon ground anise or Chinese five spice
1 tablespoon vegan Worcestershire sauce or Chinese black vinegar
1/4 cup miso paste, red preferred
3 cups water
1 (12-ounce) block medium-firm tofu, cut into 1” x 2” cubes
salt, to taste
1. Place carrots, garlic and ginger in heavy pot with 2 cups of the water. Add bouillon cube, anise, and Worcestershire sauce, evenly crumbling bouillon cube. Mix miso with 1/2 cup of water and add to pot.
2. Simmer over medium heat for 10 to 15 minutes. Stir to redistribute carrots for even cooking and flavoring.
3. Add tofu and reduce heat to low. Simmer for 10 minutes longer. Adjust for saltiness to taste.
4. Serve ladled over brown rice or greens.
Source of recipe: I wanted to make a main dish out of carrots and this is what I came up with. I love Asian flavors!