Cut up the tofu into squares and marinate it in ¼ cup tamari for twenty minutes. Grate some ginger and add to the liquid.
Fry the tofu until golden. Drain.
Saute onion, celery, carrots, Chinese cabbage, mushrooms, and broccoli until veggies are soft. Add fried tofu, along with 1 ½ cups hot water and the tamari. Dissolve the kuzu in ½ cup cold water. Add it to the vegetables and continue to stir. Turn off heat. Add freshly grated ginger and umeboshi vinegar to taste
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