Tofu Mushroom Curry Stew
1 carton firm tofu, cut in 2-in squares about 1/2 in thick
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons soy sauce
6 oz (or more if you love them!) white button mushrooms, washed and quartered
1 medium carrot, peeled and sliced in 1/4 - 1/2 inch coins
1 red bell pepper, seeded and cut in squares
1 green bell pepper, seeded and cut in squares
1 large potato, peeled and cubed
1 large onion, sliced (I like using the sweet red Maui kind)
3 cups vegetable broth
2-4 tablespoons curry powder, depending on your tastes
1 bay leaf
807]cornstarch-water mixture as needed
Pat tofu slices dry and pan-sear in lightly oiled pan over high heat until slightly browned on both sides. Toss in garlic, ginger and soy sauce, saute-ing briefly so as not to burn the garlic. (not listed in ingredients, but if you have Japanese Mirin cooking wine and sesame oil those do add a nice touch) Set aside.
Meanwhile, in a separate pot, sauté onion, mushrooms and potatoes for two minutes. Throw in carrots and sauté two more minutes. Pour in vegetable broth and let simmer. When it reaches a boil, stir in curry powder and bay leaf. Continue simmering until potatoes are soft.
Stir in cornstarch water mixture until stew is at desired thickened consistency. Stir in the prepared tofu; then turn off the fire and stir in the bell peppers. This way the peppers don't overcook and turn mushy. Add salt and pepper to desired taste if necessary. Serve over hot rice.