Tofu and Vegetables Stewed with Bamboo Shoots Recipe

Ingredients : Serves 4

1 liter

2 20-cm pieces

2 teaspoons

1 cake

1

1

6

1

2

1 teaspoon

2 teaspoons

2 teaspoons

20

2

3 teaspoons

Water

Dried konbu seaweed

Rice wine

Soft tofu (about 300 g), cubed

Medium white daikon radish, peeled,

cut lengthways and sliced thinly at an angle

Medium carrot, peeled, cut lengthways

and sliced thinly at an angle

Button mushrooms, wiped clean

and cut into 3 pieces each

Medium fresh or canned bamboo shoot,

washed, drained and thinly sliced

Medium white or yellow onions,

peeled and cut into thin crescents

Sugar

Salt

Soy sauce

Fresh snow peas, tops, tails and central rib removed

Fresh red chilies, halved lengthways

Sesame oil

• Put 1 liter water, konbu and rice wine into a clay pot cooker.

• Bring to the boil, then reduce heat, cover and simmer for 20 minutes.

• Add the tofu, daikon, carrot, mushroom, bamboo shoot and onions.

• Stir in the sugar, salt and soy sauce, cover and simmer for another 10 minutes.

• Add the snow peas and chilies, simmer for 1 more minute, then turn off heat.

• Drizzle in the sesame oil, stir to mix, then transfer cooker to the table and serve.