A friend of mine
taught me how to make this magnificent Japanese style vegan stew.
It's incredibly easy to make even though some ingredients are
slightly outside my comfort zone. Just follow these simple
instructions to make this autumnal dish.
Ingredients
500g miniature
potatoes
2 garlic cloves
Fresh ginger (same
quantity as garlic)
1 onion
1 small chili
Groundnut oil (for
frying the tofu)
Sesame oil
200g smoked tofu
2 leeks (green
beans also work well)
1tsp vegetable
stock powder
1tbsp miso
2tbsp maple syrup
2tbsp mirin rice
wine
Soy sauce
Method
Chop the tofu into
small cubes. Heat some groundnut oil in a pan and fry the tofu until
it's firm, bouncy and golden brown. I used smoked tofu for a special
taste, but also plain tofu is perfectly fine.
If your potatoes
have thin skins, there's no need to peel them. Just wash and cut in
half or quarter them. Chop the onion, garlic, chili, ginger and
leeks.
Heat some sesame
oil in a separate pan and sweat the onion and then add the garlic,
chili and ginger. Fry these for a few minutes and then add the
potatoes.
Add some rice wine
and then water and vegetable stock powder. The water should reach
approximately the middle of the potato pieces, otherwise it might
take ages to get the potatoes soft. Let this simmer under lid by
occasionally stirring until the potatoes are almost fully cooked. Add
the leeks and let simmer some more.
Towards the end,
when you're happy with the texture of the leeks and potatoes, add the
pre-fried tofu to the pan.
Season the stew
with miso, maple syrup, soy sauce and further rice wine if needed. I
would recommend to make it fairly savoury with the help of miso and
soy sauce.
Serve the warm
stew when you are happy with the seasoning and enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.