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
- 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.
- 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.