Vegetarian Tofu Sukiyaki

Ingredients:

• ¼ cup mirin (rice wine)
• 1 tablespoon low salt soy sauce
• 1 tablespoon apple juice concentrate
• 1 clove garlic, crushed
• 200gm carrots, thinly sliced
• 100gm broccoli, thinly sliced
• 100gm French beans, thinly sliced diagonally
• 200gm bok choy
• 100gm mushrooms, cut in half
• 1 small Spanish onion, sliced
• 100gm cold, cooked fettuccine
• 150gm firm tofu, cubed
• serves 4-6

Directions:

1. Put mirin, soy sauce, water, apple juice concentrate and garlic in a wok and bring to the boil. Simmer, covered for three minutes or until the liquid has reduced by half.
2. Add the carrots, broccoli, beans, bok choy, mushrooms and onion. Cover and cook until the vegetables are just tender.
3. Add fettuccine and stir cook until the noodles are hot.
4. Toss in the tofu and gently combine without breaking.