Might be getting late in the season to feel like making a stew, but this one is light — it’s from the Moosewood low-fat cookbook, after all. I’m not usually a tofu fan, so I was dubious when my husband wanted to make this, but now I am a total convert. Just two tablespoons of peanut butter make this surprisingly tasty, and the tofu gives it a nice creaminess. You can easily fancy it up with your own choice of veggies — we like adding spinach and kale to just about everything. You may want to add some salt to taste or, like we did, use a little Sriracha sauce to give it extra kick. It’s great over rice or on its own. Recipe after the jump. –Mary T. Click for the Moosewood Mushroom Sesame Tofu Stew recipe.

Moosewood Mushroom Sesame Tofu Stew
Recipe from Moosewood Restaurant Low-Fat Favorites

4 cups chopped onions
1/2 cup water
3 cups sliced celery
4 cups sliced mushrooms (12-ounce package)
2 bay leaves (we left these out and didn’t miss them)
1 tablespoon grated fresh ginger root
2 cups undrained canned whole tomatoes, chopped (18-ounce can)
2 tablespoons tahini or peanut butter
1 cake tofu (12 ounces) pressed* and cut into bite-sized pieces
dash of salt or soy sauce to taste

In a covered soup pot on high heat, cook the onions in the water, stirring frequently, for five minutes. Add the celery and continue to cook, covered, stirring frequently for five minutes. Add more water if the vegetables begin to stick. Add the mushrooms, lower the heat, and cook until the mushrooms begin to release their juices, about five minutes. Stir in the bay leaves, ginger, and tomatoes and cook for five minutes. Stir in the tahini or peanut butter, add the tofu, and simmer on a heat diffuser or on very low heat for a few minutes more. Add salt or soy sauce to taste; discard the bay leaves and serve.

Serves 4-6
Prep time: 20 minutes
Cooking time: 25 minutes
Per five-ounce serving: 143 calories, 8.7 g of protein, 5.7 g of fat, 17.9 g of carbohydrates, 4.5 g dietary fiber

* Sandwich cakes of firm or soft Chinese-style tofu between two plates or baking sheets. Rest a weight (like a heavy book) on top and press for 30 minutes, then drain water.