Snow-dried tofu is the concentrated source of protein in this classic winter one-pot meal. Serve with whole grain bread, brown rice or cous cous for a simple, warming and delicious dinner.

Serves 3

Ingredients:
6 blocks of snow-dried tofu
500ml dashi OR vegetable stock
2 tablespoons tamari
1 tablespoon mirin
1 bay leaf
a pinch of rosemary
1 onion, cut into 8-12 wedges
3 carrots, cut into bite-sized chunks
1 stick of celery, cut on the diagonal into 5cm lengths
10-12 mushrooms, halved or quartered
3 x 2cm slices of buttercup squash, OR 7 x 1cm slices of butternut squash
12 broccoli florets

Method:
1. Reconstitute the snow-dried tofu by soaking it in lukewarm water for 5 minutes. Repeatedly dampen the tofu and squeeze out excess water until the liquid that comes out is no longer milky. Cut tofu pieces in half lengthwise, then cut each of these halves into thirds.

2. In a large saucepan, bring half of the stock to a simmer with the tamari and mirin. Add the bay leaf, rosemary, onion, and tofu. Cover and simmer for 10 minutes. Add the remaining stock, carrots, celery, and mushrooms.

3. Cover and simmer over a low heat for 5 minutes. Add the squash and simmer until the vegetables are nearly tender, which will be about 10 minutes. If the pan is nearly dry, add 100ml cold water mixed with 1 teaspoon shoyu. Add the broccoli and simmer for about 5 minutes, until tender but still a bit crunchy. Serve with brown rice or fried noodles.