Mexican-Asian Fusion Stew
3 ounces dried yuba (bean curd) sticks, soaked to rehydrate, cut into short strips
2 medium red potatoes, diced
2 medium carrots, diced
1 small onion, diced
4 garlic cloves, smashed and roughly chopped
1 bunch green onions, chopped
2 cups bean sprouts
28 oz. can fire roasted crushed tomatoes
4 cups water
1 tablespoon vegan beef base bouillon
1 vegetable bullion cube
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon chili sauce
1/2 teaspoon oregano
A few sprigs of cilantro for garnish, chopped
Heat a large dutch oven over high heat with a bit of water. Add the garlic and onion and sauté until translucent, about 3 minutes. Add the green onions, potatoes and carrots and sauté for 2 minutes.
Add the tomatoes and its juices and spices. Stir to mix well.
Add both the bouillons, the water, bean sprouts and the yuba sticks. Bring to a boil, then reduce the heat to low and simmer for 35 minutes. To serve, garnish with the cilantro.