The natural ingredients of shoyu, apple concentrate, rice vinegar and ginger juice combine to form a beautifully pure sweet and sour flavour.


1 block Tofu
2 carrots
2 strips celery
Handful mushrooms
2 onions
2 cloves garlic
3 tsps apple concentrate
3 tsps shoyu
2 tsps rice vinegar
Ginger juice
2sps arrowroot/ kuzu mixed with cold water

Marinate tofu in shoyu and a little water.  Cut vegetables into chunks.  Saute onions and garlic and then add carrots, cook for 10 minutes.  Now add other vegetables and after 2 minutes add tofu.  Flavour with apple concentrate, rice vinegar, ginger juice and shoyu.  Lastly add arrowroot or kuzu mixed with a litte cold water to thicken the stew.