Recipe: Creamy Chinese Stew (using tofu)

CREAMY CHINESE STEW

1/2 cup carrots sliced in rounds
1/2 cup broccoli stems, peeled and sliced in rounds*
1/2 cup green beans
3 Tbsp wheat germ
Water to cover
1 Tbsp canola oil
1/2 cup chopped bell pepper
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/4 tsp. garlic with pepper
1 cup water or vegetable broth
1 cup corn
1 Tbsp natural peanut butter (the kind with all peanuts and no hydrogenated fat)
1 (8 oz.) can tomato sauce
1/2 cup orange juice
2 Tbsp soy sauce
2 Tbsp molasses
1 can black-eye peas or black beans
1 1/2 cups brown rice, cooked
1 cup oat or soy milk
1 (12 oz.) package of soft, silken tofu
Additional water if needed

Cover carrots, broccoli stems, and green beans with water and microwave until tender; set aside.

Brown bell pepper, onion, mushrooms, garlic in canola oil.

Add corn, peanut butter, and water or vegetable broth plus vegetables (with liquid) from microwave with broth, then simmer for 5 minutes.

Add tomato sauce, orange juice, soy sauce, molasses, peas or beans, oat or soya milk, and brown rice. Cook until all vegetables are tender.

Add mashed or pureed tofu and vegetables from microwave. Heat through. Add additional water if needed for desired consistency.