Irish Tofu Stew March 6, 2009

IRISH STEW

2 1/2 cups veggie stock
2 medium onions quartered
1/2 cup barley
1/2 teaspoon salt3 carrots, peeled and cut into 1/2-inch chunks
1/2 pound tofu cut into bite-size pieces
1 cup veggie stock
2 stalks celery, sliced
2 tablespoons low-sodium soy sauce

1. Cut tofu into squares and coat with olive oil and roll around in flour. Cook on the stove for till golden brown.
2. Combine the water, onions, barley, and salt in a 6-quart (6 liter) stockpot. Cover and bring to a boil over high heat. Lower the heat to medium-low and cook for 30 minutes.
3. Add the carrots, tofu, water, celery, and soy sauce and simmer 10 minutes.
4. Adjust the seasoning, if needed, and serve