I made this tofu recipe from Melissa Clark’s Meal in One, a one pot cookbook.
This stew was pretty good, but I’d tweak for the next batch to boost the broth flavor.
The changes I’d recommend is to grate the ginger for depth, and add dried mushrooms or mushroom powder to boost the flavor. And I’d add a light dusting of crushed red pepper. I also didn’t salt the base veggies enough, so I’d salt them a bit more aggressively than I would typical do.
I used bok choy instead of spinach, and doubled it. I also did a bigger bit of mushroom and tofu. I ended up stuffed halfway through. This was much more filling than expected.
I also had Hawaiian purple sweet potatoes and used those. And a young red onion instead of scallions.
Last photo is my other farmer’s market score – purple broccolini which I hadn’t seen before.
by PlantedinCA