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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 555.4
  • Total Fat: 9.7 g
  • Cholesterol: 0.4 mg
  • Sodium: 695.5 mg
  • Total Carbs: 102.9 g
  • Dietary Fiber: 18.3 g
  • Protein: 23.0 g

View full nutritional breakdown of Irish Stew with Frozen Tofu and Dumplings calories by ingredient
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Irish Stew with Frozen Tofu and Dumplings

Submitted by: ANDREEKAHHH

Introduction

I found this recipe on the internet ages ago - thank you to whomever originally posted it. I've made it many times.

This is a huge amount of food for 4 people. You could also double the dumplings and make it serve eight.

My kids won't eat the tofu, but I love it!

I found this recipe on the internet ages ago - thank you to whomever originally posted it. I've made it many times.

This is a huge amount of food for 4 people. You could also double the dumplings and make it serve eight.

My kids won't eat the tofu, but I love it!


Number of Servings: 4

Ingredients

    * Tofu, firm, 0.5 block (remove)
    * Onions, raw, 1 medium (2-1/2" dia) (remove)
    * *Potato, raw, 4 large (3" to 4-1/4" dia.) (remove)
    * Baby Carrots, raw, 20 large (remove) Broccoli, fresh, 1 bunch (remove)
    Yellow Sweet Corn, Frozen, 0.5 cup kernels (remove)
    * Vegetable Broth, 1 cup (remove)
    1 tsp yeast extract
    Whole Wheat Flour, 0.5 cup
    Whole Wheat Flour, 0.125 cup (remove)
    * Baking Powder, 1 tsp (remove)
    1 tsp margarine
    * Milk, 1%, .125 cup (remove)
    * *Soy Sauce, 1 tbsp (remove)
    * Cider Vinegar, .33 tbsp (remove)
    * Water, tap, .25 cup (8 fl oz) (remove)
    * Olive Oil, 1 tbsp (remove)

Directions

Drain as much water from tofu as possible and slice. Freeze. (This changes the texture of the tofu - don't skip this step.)

Pour boiling water over tofu and allow to sit 10 minutes.

Add the yeast extract to the vegetable stock and bring to a boil. Chop all the veggies. Add them to the boiling broth in this order - allowing to cook a few minutes after each addition:
Onions and potatoes
Carrots
Broccoli
Corn

While the veggies are cooking, put the 1/2 cup of flour in a bowl and mix in baking powder and salt and pepper to taste. Cut in the margarine, add milk to make a soft dough. Divide into four balls.

Put the soy sauce, water and vinegar in a small bowl. Drain the tofu and squeeze gently to get out as much moisture as possible. Cut into small dice. Add to the soy sauce - the liquid should be absorbed quickly.

Put the remaining 2 tablespoons of flour in a shallow plate and turn the tofu cubes into it. Heat the oil in a skillet ans stir-fry until lightly browned.

Add the tofu to the veggies and turn into an oven safe dish. Flatten the dough balls and place on top. Back for 15 minutes in a 425 degree oven.


Number of Servings: 4

Recipe submitted by SparkPeople user ANDREEKAHHH.






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