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Tofu Stew (vegan)

2 cups water
1 sweet potato, sliced then cut in diamond shapes
1/2 onion, chopped
1 stalk celery, chopped
1/2 cup sliced mushrooms
1 turnip, cut the same way as the the sweet potato
1 carrot, sliced
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake
6 garlic cloves
1/2 inch piece fresh gingerroot grated
1 small zucchini, sliced
1 small yellow squash, sliced
1 block extra-firm tofu, pressed and cubed
freshly ground black pepper
3 or 4 sliced green onions

In a pot, combine water, sweet potato, onion, celery, mushrooms, turnip,
soy, mirin, sake, garlic and ginger. Cover and simmer for 1/2 hour.

Add zucchini, yellow squash and tofu and simmer another 10 minutes or
so. Season to taste with pepper. Garnish with chopped green onions.

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