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 strips celery
2 cloves garlic
3 tsps apple concentrate
3 tsps shoyu
2 tsps rice vinegar
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.