Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
24 ounces tofu, well drained
1/2 pound beef boneless chuck, tip or round for stew, cut into 3/4″ cubes
1 onion, cut into wedges
1/2 pound fresh or frozen brussel sprouts, cooked
1 medium size carrot, diced
1 stalk celery, diced
1 clove garlic, crushed
1 can whole tomatoes
1/4 cup red wine
1 teaspoon Worcestershire sauce
2 cups beef broth or 2 cups water plus 2 beef bouillon cubes
1 bay leaf
1 tablespoon butter or margarine
1 tablespoon oil
Cut celery into small pieces, dice carrots and cut onion into wedges. Cut tofu lengthwise into halves, then slice into 1/2″ thick pieces.
Melt butter in wok or skillet over low heat. Add tofu and stir fry until light brown on both sides over medium high heat, 3 – 5 minutes. Remove tofu.
Add oil in skillet; heat until hot over medium high heat. Saute garlic, carrots, celery and onions until vegetables are tender. Remove vegetables. Cook and stir beef over medium heat until brown.
Heat beef broth, whole canned tomatoes with liquid, carrot, celery, onion, and wine in Dutch oven or 12″ skillet.
Add tofu in Dutch oven; stir.
Add beef, bay leaves, Worcestershire sauce and pinch of salt and pepper. Heat to boiling. Cover and simmer until beef is tender, about 20 minutes. Add brussels sprouts and heat just until hot. Season with pinch of salt, pepper and sugar if you desire. Garnish with minced parsley.
Makes 4 -6 servings.