4 Serves
45 Mins
In a large stewpot over medium-high heat, sauté the onions in beer, stirring frequently until they are deeply browned and beginning to caramelize on the bottom of the pot.
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NigerianVitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
102 µg / 400 µgCalcium
787 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
308 mg / 1,250 mgPotassium
1091 mg / 4,700 mgSodium
163 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Deglaze the pot with a splash of mushroom stock, scraping up the browned bits, and continue cooking until the onions reach a dark, rich color.
In a separate large skillet, heat a small amount of mushroom stock and add the cubed tofu. Brown the tofu on all sides, adding more stock as needed to prevent sticking and to deglaze the pan.
Transfer the browned tofu to the stewpot, add the remaining mushroom stock, and top with water if necessary to ensure the ingredients are submerged.
Using the same skillet, brown the carrots and mushrooms using a splash of water to deglaze, then add these vegetables to the stewpot.
Stir in the crushed garlic, cover the pot, and simmer until the flavors have fully melded and the vegetables are tender.
21
g36
g17
g
