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Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 2 pounds extra-firm tofu, drained and cut into 1-inch cubes
• 6 cups water
• 1 cup (1-inch) cubed peeled daikon radish
• 1 cup (1-inch-thick) slices parsnip
• 1 cup (1-inch) cubed peeled rutabaga
• 1 cup (1-inch-thick) slices carrot
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 6 dried shiitake mushrooms (about 1/3 ounce)
• 1 (3-inch square) piece kombu seaweed
• 6 tablespoons water
• 1/4 cup cornstarch
• 2 teaspoons dark sesame oil
• 1/4 cup chopped green onions

Description

Kombu, A Dried Dark Seaweed, Is Available In Asian Specialty Markets. If You Can't Find It, Add 1/4 Teaspoon Salt Instead. This Stew Is Good Served Over Hot Cooked Rice.

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