Instructions: In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir in the potatoes, carrots, daikon and onion; return to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes. In a small bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking liquid. Stir into the vegetable mixture.

*MISO (Pronounced MEE-soh) is a highly nutritious fermented soybean paste with a creamy consistency. It is used extensively in Japanese cuisine to thicken and season dishes. The lighter miso is used in delicate soups, sauces, and marinades, while the darker version is used in heartier dishes. It is available in Asian markets as well as most natural foods stores.

*PRESSED TOFU (see recipe)

NOTES : This is a real home-style Japanese stew. Daikon, also called Japanese white radish, has the sharp taste and crisp texture of radish, but it can grow to be more than one foot long. Look for it at Asian markets. Mirin is a sweet rice wine common in Japanese kitchens; if its unavailable, substitute sweet sherry.

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