Braised Tofu with Daikon and Mushrooms

I just finished a few days of cooking with meats because I had guests in my house. Today, I will prepare a vegetarian dish. Anyway, this is an easy vegan dish, and most of the ingredients are readily available. I put this dish together with ingredients that are immediately available to me, but the addition of other veggies, such as chayote or winter melon is also great in this dish. However, ground chicken, pork, or shrimp can be added for meat eaters as well to make it a one-pot meal.

Ingredients:
4 oz. firm tofu, cut into cubes
3 inches of daikon, peeled. cut into cubes
1 carrot, peeled and thickly sliced
4 button mushrooms, quartered
1 tbs fresh ginger, minced
2 garlic cloves, minced
1 shallot, finely chopped
1 cup vegetable broth
2 tbs soy sauce
1/4 tsp salt
1/8 tsp black pepper
2 green onions, sliced
2 tsp peanut oil
Thickener:
2 tsp cornstarch
2 tbs water

Directions:
Combine the thickener and set aside.
In a medium saucepan, heat oil over medium heat. Add ginger, garlic, shallot, and mushrooms and stir until fragrant (about 1 minute).

Add carrots, daikon, and vegetable broth. Season with soy sauce, salt, and pepper.

. Bring to boil and add tofu.

Cover and simmer for 15 to 20 minutes or until carrot and daikon are tender. Stir in green onions and thickener and bring to boil for 1 minute.

 It is ready when the sauce has lightly thickened. Sprinkle about two tbsp of Japanese furrikake

(optional)and serve.