Mushroom Tofu Stew

• small bowl
• whisk
• large frying pan with lid
• wooden spoon
• medium bowl

• 1 c vegetable broth
• 2 T arrowroot or cornstarch
• 4 T olive oil
• 2 c cremini or other mushrooms, thinly sliced
• 1 large onion, quartered and thinly sliced
• 2 shallots, minced
• 4 cloves garlic, minced
• 1 t fresh thyme, chopped
• pepper
• 1½ c white wine
• 3 T miso
• 1 T soy sauce
• 1 pound potatoes, cubed (or sliced, if they’re small)
• 1 pound tofu, pressed and cubed

Whisk arrowroot into broth and set aside.

Heat 2 T oil over medium-high heat and sauté mushrooms until browned, 5-7 minutes. Transfer to bowl and set aside.

Heat remaining oil, add onion and shallots, and sauté until golden, 5-7 minutes. Add garlic, thyme, and pepper and sauté another 2 minutes.

Add broth, wine, miso, and soy sauce and increase heat. Bring to a boil, then reduce to a simmer.

Stir in mushrooms, potatoes, and tofu. Cover and simmer for 30 minutes until potatoes are tender.

Serve hot.

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