Asian Root Vegetable Stew

• 1 tablespoon vegetable oil
• 2 cups onions, chopped
• 2 lbs firm tofu, extra firm, drained, cut into 1-inch cubes
• 6 cups water
• 1 cup daikon radish, 1-inch cubed, peeled
• 1 cup parsnip, 1-inch slices
• 1 cup rutabaga, 1-inch cubed, peeled
• 1 cup carrot, 1-inch slices
• 1/4 cup low sodium soy sauce
• 2 tablespoons mirin
• 6 shiitake mushrooms, dried
• 1 kombu seaweed, 3-inch square
• 6 tablespoons water
• 1/4 cup cornstarch
• 2 teaspoons dark sesame oil
• 1/4 cup green onion, chopped

1. Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5 minutes, stirring occasionally. Add tofu cook 5 minutes or until golden brown, stirring frequently.
2. Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.
3. Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.

vegetable oil, onions, firm tofu, water, daikon radish, carrot, soy sauce, mirin, shiitake mushrooms, kombu seaweed, water, cornstarch, dark sesame oil, green onion

Taken from www.food.com/recipe/asian-root-vegetable-stew-378437 (may not work)