Tofu and Enoki Mushroom Stew

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Tofu and Enoki Mushroom Stew

A tender dish.

8 ounces soft tofu

5 ounces enoki mushroom

2 garlic cloves, minced

½ tablespoon fresh thyme

1 tablespoon soy sauce

½ tablespoon balsamic vinegar

½ teaspoon sugar

¼ cup water

Cut tofu into chunks.

Trim ends of enoki mushroom and separate the stems.

Mix garlic, thyme, soy sauce, balsamic vinegar, honey and water.

Bring to boil, add mushroom. Cook until soft, then add tofu.

Simmer for 3 minutes, adding more water if too dry and adjust seasoning.

2 servings

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