Name: Soy-simmered vegetables with tofu
Yield: Serves 2
Ingredients: 250 g (9 oz) daikon (white radish), peeled and sliced; 1 garlic clove, thinly sliced; 250 g (9 oz) pumpkin (winter squash), peeled and cut into chunks; ½ red capsicum (pepper), cut into 2 cm (¾ inch) squares; ½ yellow capsicum (pepper), cut into 2 cm (¾ inch) squares; 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths; 2 tablespoons soy sauce; 125 ml (4 fl oz/½ cup) mirin; 2 star anise; 300 g (10½ oz) silken tofu; 125 ml (4 fl oz/½ cup) shaoxing rice wine; 2 teaspoons sesame oil; 2 tablespoons Asian fried shallots; 6 fresh shiitake mushrooms, halved; 1 tablespoon finely grated fresh ginger

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

Sometimes in winter you need a recipe that ticks both the healthy and comforting boxes. This bowl full of simmered vegetables is not only warming and invigorating, but tastes incredibly healthy. I think it has something to do with the soy and ginger broth, which to me always feels a bit medicinal, but in a good way.

If you can’t find fresh shiitake mushrooms, use dried–they just need to be soaked in hot water for 10 minutes to soften them. Add the soaking liquid to the broth for an