1 1/2 cups firm tofu, drained/pressed* cut into 3/4 inch cubes1/4 cup soy sauce (gluten free)
Place tofu in a glass or stainless steel pan Pour soy sauce over the tofu. Let the tofu marinate in the fridge while you prepare the vegetables.
Combine below in a large pot and boil until the vegetables are almost soft:
5 cups water
4 carrots cut into chunks
2 medium size potatoes cut into chunks
1 large onion, coarsely chopped
1/4 tsp salt
Drain the soy sauce from the tofu and pour in into the vegetables.
Combine in a paper or plastic bag:
1/2 cup all purpose gluten free flour (store bought or recipe below)
1/2 tsp salt
1/2 tsp freshly ground black pepper
Close the bag and tightly and shake into combine the ingredients. Add the drained tofu cuts. Close the bad tightly and shake again to coat them.
Heat 2 Tbsp oil in a medium skillet. Brown the tofu cubes on top and bottom. Be careful not to knock off the breading when turning the cubes. Add the tofu to the almost soft vegetables. Mix any left over breading into a smooth past with a little of the broth, then add to the stew. Simmer until heated through. Serves 4.
*Gluten free flour mix I use:
1/4 cup brown rice flour
1/4 cup corn starch
1/8 cup oat flour
1 Tbsp marsa harina
Mix in a bowl.
*How To Press Tofu