| Servings |
|
Ingredients
- 1 block tofu
- 4 shitake mushrooms, soaked for fifteen minutes. Slice thin. Remove end of stems.
- 1 onion, diced
- 3 cups broccoli flowerettes
- 1 cucumbers, peeled and diced
- 2 carrots, sliced
- 5 bunch of arugula, cut into small pieces
- 3 tablespoons tamari
- 2 tablespoons kuzu
- crushed fresh ginger
- Toasted sesame oil
- Umeboshi vinegar
Ingredients
|
|
Instructions
- 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
Share this Recipe
