Sweet Potato-Tofu Stew
In this dish, based on the flavors of Japanese nimono, umami from soy sauce and shiitake mushrooms rounds out the gentle sweet potatoes, which fall apart and thicken the stew as they simmer. The tofu is added in two ways here. Some of it is marinated in the soy sauce and then stirred into the stew for a soft, pillowy texture. Then, the rest is fried until golden and spooned on top as a crisp garnish. You can also leave the tofu out altogether for a speedier but just as satisfying meal.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons toasted sesame oil, plus more to taste
- 7to 8 ounces shiitake mushrooms, stems discarded, caps sliced ¼-inch-thick
- 1medium onion, halved and thinly sliced
- 1tablespoon grated fresh ginger
- 3pounds sweet potatoes, peeled and cut into 2-inch chunks (about 8 cups)
- 2cups dashi (instant or homemade), or use vegetable or chicken broth
- 1piece dried kombu, about 5-inches square (optional)
- 6tablespoons soy sauce, plus more to taste
- 3tablespoons mirin
- 3tablespoons sake
- 2tablespoons raw or turbinado sugar
- 1pound firm tofu, cut into 1-inch cubes
- Salt, as needed
- 1tablespoon cornstarch
- 2to 3 cups baby greens, such as kale, spinach or mustard
- 1teaspoon rice wine vinegar, plus more to taste
- 4scallions, thinly sliced
Instructions
Step 1
In a medium pot, heat 2 tablespoons sesame oil over medium-high. Add mushrooms, onion and ginger, and cook, stirring, until golden and tender, 7 to 10 minutes.Step 2
Add sweet potatoes, dashi, kombu (if using), 5 tablespoons soy sauce, the mirin, sake and sugar. Bring to a lively simmer. Place a piece of parchment paper or another cover directly on top of the liquid (see Tip) and simmer gently until the sweet potatoes are very tender, 30 to 35 minutes.Step 3
While the stew simmers, line a plate or baking sheet with a clean kitchen towel or paper towels, and place tofu cubes on top. Place another layer of paper towels or wrap up the kitchen towel around the tofu and weigh down with a skillet or plate topped by cans. Let sit for at least 15 minutes. Unwrap and place half of the tofu cubes in a small bowl; drizzle with remaining 1 tablespoon soy sauce and a pinch of salt, and set aside to marinate.Step 4
In another bowl, toss remaining tofu with cornstarch. Heat a nonstick or well-seasoned cast-iron skillet over medium-high and add the remaining 1 tablespoon sesame oil. Once the oil is hot, add the tofu cubes and fry until crisp, 5 to 7 minutes, turning them on all sides. Transfer cubes to a paper towel-lined plate and season lightly with salt. (Or you can crisp the tofu in the oven or an air fryer; see Tip.)Step 5
When the sweet potatoes are tender, uncover the stew. If the sauce seems thin, simmer uncovered for a few more minutes to reduce it.Step 6
Stir the greens into the stew to wilt, then stir in the soy sauce-marinated tofu, any extra soy sauce from the bowl, and the rice wine vinegar. The potatoes may start to fall apart from all the stirring, and that is OK: They’ll thicken the sauce. Taste, adding more salt, soy sauce, sesame oil and rice wine vinegar until it’s bright and savory.Step 7
Ladle stew into bowls and top with scallions and crispy tofu. Drizzle with more soy sauce if you like, for serving.