Vegetarian Ragou

During holidays, such as Thanksgiving and Christmas, we tend to eat more than usual because of all the parties at work and family get-togethers. Therefore, keeping a balanced diet during the holidays is very important. The recipe I am introducing today is perfect for a quick and easy dish, but with all the fibers and protein needed. This dish is served almost daily for Buddhist monks. As is the Buddhist tradition, we have so many dishes made without meat, but this dish is very tasty and quick to prepare. The root vegetables are most of the vegetables that remain after a big Thanksgiving or Christmas dish. Providing sufficient vegetables for the body is the one thing that we should always pay attention to regardless of how busy our lives are. A simple meal is something that I always want to be featured regularly in this blog

Ingredients:
8 oz. firm tofu, cut into cubes
1 medium sweet potato, peeled and cut into 2 inch pieces
1/2 large eggplant, cut into 2 inch pieces
1/2 Kabocha squash, peeled and cut into 2 inch pieces
1 carrot, peeled and cut into thick slices
1 piece daikon (about 1 cup)
1 cup button mushrooms, quartered
2 garlic cloves, minced
1/2 white onions, sliced
1/4 cup peanut oil
Sauce ingredients:
2 cups vegetable stock or water
1 tsp salt
1/4 tsp black pepper
2 tbs soy sauce
1 tsp honey
2 tsp powdered yeast (optional)

Directions:
In a large stew pot, add about 1/4 cup of oil and heat until hot. Add tofu and fry until brown.

Remove the fried tofu and add sweet potato. Fry the potato until brown.

Pour some of the oil and keep about 3 tablespoons of oil. Add garlic and white onion, turn the heat down, and cook for a two minutes or until fragrant.

Add sweet potato, tofu, Kabocha squash, daikon, and carrot.

 Add the sauce ingredients and bring to boil.

 

 Simmer for 15 minutes or until the vegetables are tender. Add eggplant and mushrooms. Mix well.

Bring back to boil. Cook until eggplant and mushrooms are soft (about anther 15 minutes).
Sprinkle with chopped cilantro and serve with rice.