Tofu And Barley Stew With Winter Squash
We all love comfort foods - you know the ones, creamy, thick and rich and they make you feel so good, you want to snuggle up with your bowl and shut out the world .. and its accompanying stress and tension. This smooth, silky barley stew laden with vegetables and laced through with fried tofu and crunchy celery is the epitome of satisfaction.
2 cups Hato Mugi Barley, Rinsed Well
1 Sm Onion, Diced
1 cups Diced Fresh Daikon
1 cups Cubed Winter Squash
4 cups Filtered Water, Or Spring Water
Soy Sauce, Low Sodium
4 Oz Extra Firm Tofu, in 1/4 ' cubes
Safflower Oil, For Shallow Frying
Place barley, onion, daikon and squash in a pressure cooker. Add water and cover loosely.
Bring to a boil over medium heat. Add a generous splash of soy sauce and seal cover.
Bring to full pressure over high heat. Reduce heat to low and simmer for 30 minutes.
While barley is cooking, heat about 1/2-inch of oil in a deep skillet.
When the oil is hot (test with the chopstick method), shallow-fry the tofu cubes until golden brown, stirring so they cook evenly. Drain well on paper.
After the barley has cooked, all pressure to reduce naturally. Gently stir in celery and tofu cubes. Serve immediately.
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