Tofu and winter squash stew recipe


Tofu and sweet winter squash both have a character that can be relaxing to the body. Stewing makes us feel calm and centered; this long-simmered dish that promotes relaxation creates the perfect comfort food.

  • Yield: 2 Servings


  • 1 onion, roughly diced
  • 1 parsnip or carrot, cut into 1-inch chunks
  • 1 small-medium butternut squash, seeded, cut into 1-inch pieces (do not peel)
  • 8 ounces extra-firm tofu, cut into large cubes
  • Organic soy sauce, to taste
  • 1 teaspoon brown rice syrup
  • 1 cinnamon stick
  • 1 to 2 teaspoons kuzu root or arrowroot powder, dissolved in a small amount of cold water
How to Make It
  1. Layer the onion, parsnip or carrot, and winter squash in a deep pot. Add the tofu. Pour in enough spring or filtered water to reach a depth of ¼ inch. Sprinkle lightly with soy sauce, cover, and bring to a gentle boil over medium heat. Add the brown rice syrup and cinnamon stick. Cover, reduce the heat to low, and simmer until the squash is soft, about 25 minutes.
  2. Season lightly with a little more soy sauce and remove the cinnamon stick. Cover and simmer for 5 minutes more. Stir in the dissolved kuzu root, gently stirring until a thin glaze forms over the stew. Transfer to a serving bowl and serve hot.

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