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Vegetable Stew with Tofu

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Vegetable Stew with Tofu

Portions:

25

Preparation Time:

Cooking Time:

Ingredients

  • 8 cups Low sodium chicken or vegetable stock*
  • 1 tsp Whole thyme
  • 3 Bay leaves
  • 3 tbsp Fresh garlic, chopped
  • 3 Whole star anise
  • 2 x 19 oz dark red kidney beans, drained
  • 2 bags (8.8 lbs) Arctic Gardens Fall Medley
  • 2 cups (500 g) Firm tofu, cubed
  • 4 tbsp (2 oz) Light soya sauce
  • 2 tbsp Toasted sesame seeds

*For a vegetarian recipe, replace the chicken stock with a vegetable stock

Preparation

  1. In a stock pot, add stock, thyme, bay leaves and garlic. Bring to a boil.
  2. Reduce the heat and simmer for 30 minutes. Add kidney bean and reduce to a purée with a hand mixer.
  3. Add vegetable mix, star anise and tofu. Bring to a boil and let simmer for 10 minutes.
  4. Add soya sauce and serve.
  5. Top with toasted sesame seeds.
  6. Serve with jasmine rice.

 

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