Tofu & Vegetable Stew
CATEGORIES
INGREDIENTS
  • 1 1/2 tablespoons Olive oil
  • 1 medium onion, chopped
  • 1 1/2 tablespoons grated or minced fresh ginger
  • 4 cups thinly sliced napa cabbage
  • 4 cups vegetable broth
  • 1/2 cup arame seaweed
  • 1 cup corn kernels, fresh or frozen
  • 2 12- to 14-ounce packages firm tofu, silken or regular, drained if necessary, cut into 1/4-inch cubes
  • 1/4 cup white miso (see Tip)
  • 2 large eggs, beaten
  • 4 scallions, chopped
  • 2 tablespoons rice vinegar
  • (Use firm silken tofu if you prefer a soft texture; opt for regular firm tofu for more chew.)
DIRECTIONS
  1. Heat oil over medium-high heat.
  2. Add onion and ginger; cook, stirring often, until fragrant, about 1 minute.
  3. Add cabbage; cook, stirring occasionally, until starting to wilt, 1 to 2 minutes.
  4. Pour in broth, add seaweed and bring to a boil.
  5. Reduce heat to medium and simmer for 5 minutes.
  6. Add corn, return to a simmer and cook for 2 minutes.
  7. Add tofu and cook until hot, about 3 minutes. Stir in miso and cook 1 minute more.
  8. Drizzle eggs onto the surface of the stew and let simmer, undisturbed, until the eggs are just set, 1 to 2 minutes.
  9. Remove from the heat and add scallions and vinegar; gently stir to combine.