INGREDIENTS

INSTRUCTIONS

In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as
needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir
in the potatoes, carrots, daikon and onion; return to a boil. Reduce the
heat and simmer until the potatoes are tender, about 20 minutes. In a small
bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking
liquid. Stir into the vegetable mixture.
SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 2 Protein/Milks, 80 Bonus
Calories.
PER SERVING: 301 Calories, 6 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 658 mg Sodium, 41 g Total Carbohydrate, 7 g Dietary Fiber, 17
g Protein, 95 mg Calcium .
*MISO (Pronounced MEE-soh) is a highly nutritious fermented soybean paste
with a creamy consistency. It is used extensively in Japanese cuisine to
thicken and season dishes. The lighter miso is used in delicate soups,
sauces, and marinades, while the darker version is used in heartier dishes.
It is available in Asian markets as well as most natural foods stores.
*PRESSED TOFU (see recipe)
Recipe from Weight Watchers Versatile Vegetarian
(C) From Weight Watchers Light and Tasty Deluxe (C) 1997 The Learning
Company, Inc. Recipes Weight Watchers International, Inc., owner of the
registered trademark.
Notes: This is a real home-style Japanese stew. Daikon, also called
Japanese white radish, has the sharp taste and crisp texture of radish, but
it can grow to be more than one foot long. Look for it at Asian markets.
Mirin is a sweet rice wine common in Japanese kitchens; if it's
unavailable, substitute sweet sherry.
Recipe by: Weight Watcher's Versatile Vegetarian
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 10,
1998

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