Asian Root Vegetable Stew

Lizzie Rodriquez's Note:

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• Total Time: 1 hrs 15 mins
• Prep Time: 25 mins
• Cook Time: 50 mins

Ingredients:

Servings: 5

• 1 tablespoon vegetable oil
• 2 cups onions , chopped
• 2 lbs firm tofu , extra firm, drained, cut into 1-inch cubes
• 6 cups water
• 1 cup daikon radish , 1-inch cubed, peeled
• 1 cup parsnip , 1-inch slices
• 1 cup rutabaga , 1-inch cubed, peeled
• 1 cup carrot , 1-inch slices
• ¼ cup low sodium soy sauce
• 2 tablespoons mirin
• 6 shiitake mushrooms , dried
• 1 kombu seaweed , 3-inch square
• 6 tablespoons water
• ¼ cup cornstarch
• 2 teaspoons dark sesame oil
• ¼ cup green onion , chopped

Directions:

1. Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5 minutes, stirring occasionally. Add tofu cook 5 minutes or until golden brown, stirring frequently.
2. Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.
3. Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.