Vegetarian Sukiyaki

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 lb firm tofu, cut into 1/3 inch slices
• 4 cups whole button mushrooms
• 1/2 butternut squash or 1/2 other winter squash, peeled and cut into 1/3 inch slices
• 2 zucchini, cut into thick slices
• 1 cup soy sauce
• 1/2 cup honey
• 1/4 cup mirin or 1/4 cup dry sherry
• 1/2-1 cup water
• 6 cups coarsely chopped mustard, green or 6 cups kale or 6 cups collard greens
• 4 bunches scallions, cut into 3 inch lengths (green and parts)
• 4 cups mung bean sprouts
• 1 teaspoon grated fresh gingerroot

Recipe

• 1 heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.
• 2 slide the tofu to one side of the pan and add the mushrooms, cooking until browned.
• 3 push the mushrooms to the side; add the squash and zucchini.
• 4 combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.
• 5 lower the heat and simmer until the squash is tender, about 5 minutes.
• 6 in separate piles, add as many of the greens, scallions and bean sprouts as will fit.
• 7 cook until tender, about 5 minutes more.
• 8 stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.
• 9 to serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.
• 10 add more vegetables as the skillet empties.