Hearty Miso Cabbage Stew Recipe

Barbecued Tofu:
7 tablespoons oyster sauce
3 tablespoons reduced-sodium
soy sauce
3 tablespoons ketchup
2½ tablespoons light brown sugar
2 tablespoons minced garlic
1½ tablespoons minced fresh ginger
1½ tablespoons hot chile paste or
1 teaspoon crushed red pepper flakes
2 (14-ounce) packages extra-firm tofu,
cut into 1-inch thick slices

Vegetables:
1 head napa (Chinese) cabbage, chopped
1 tablespoon olive oil
6 garlic cloves, sliced
3 slices fresh ginger, coarsely chopped
¾ cup rice wine or sake
8 cups water
¼ cup light-colored (“white”) miso paste
3 tablespoons reduced-sodium
soy sauce

1. To prepare tofu, combine oyster sauce, soy sauce, ketchup, brown sugar, garlic, ginger and chile paste in a large bowl. Add tofu and toss carefully to coat. Cover and let marinate 1 hour at room temperature.
2. Preheat broiler. Arrange tofu slices on a baking sheet lined with aluminum foil. Broil 8 to 9 minutes on each side, until the edges are brown and slightly crisp. (Or bake in a 425F oven 15 minutes per side.) Dice into 1⁄2-inch pieces.
3. To prepare vegetables, rinse cabbage and drain. Cut away core section. Separate leaves and cut into 2-inch squares.
4. Heat a large pot over medium-high heat. Add olive oil and heat. Drop garlic and ginger into oil; stir briefly. Add cabbage pieces; stir, cover and cook 2 or 3 minutes. Add rice wine; cover and cook 8 to 10 minutes. Add water. Cover and bring to a boil. Reduce heat to low; simmer, uncovered, 15 to 20 minutes. Add tofu; stir and cook 5 minutes.
5. Put miso paste in a small bowl. Slowly add 1⁄2 to 3⁄4 cup cooking liquid, stirring until smooth.
6. Add miso mixture and soy sauce to stew; stir well. Serves 6.

Recipe adapted with permission from Nina Simonds' Spices of Life (Alfred A. Knopf, 2005).

Per serving: 290 calories, 14g fat, 20g prot., 18g
carbs., 3g fiber, 1270mg sodium.