Japanese Winter Vegetable Stew With Miso recipe

Ingredients:
2 ts vegetable oil
1 lb pressed tofu*;
cubed
2 lg potatoes; peeled and cubed
2 carrots;
cubed
1 c sliced daikon radish
1 onion; diced

1/2 c mirin
1/4 c miso*
1 tb sugar

Procedures:
In a large nonstick
skillet, heat the oil. Add the tofu; cook, stirring as
needed, until
golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir
in the
potatoes, carrots, daikon and onion; return to a boil. Reduce the
heat
and simmer until the potatoes are tender, about 20 minutes. In a
small
bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable
cooking
liquid. Stir into the vegetable mixture.