1 pkg firm tofu cut in cubes
4 potatoes cubed (small potatoes)
3 carrots diced
1 onion diced (medium size)
3-4 cloves garlic, minced
1/3 cup white vinegar
1/4 tsp all spice, ground
1/4 tsp black peppercorns, cracked
1 bay leaf
1/3 cup soy sauce
3/4 tsp salt (or to taste – optional)
1 tbsp vegetable oil
1/2 cup water (to cover)

optional: **Add 2 Tbsp of cornstarch with some of the liquid in sauce to thicken.

1. Combine all ingredients in a deep pan/pot.
2. Bring to a boil over medium heat, then reduce heat to medium low. Add more water if necessary.
3. Cover and simmer for about 30 minutes or until the potatoes are soft.
4. Gently stir occasionally during the course of cooking.
5. **Add cornstarch mixed with liquid from sauce if thicker sauce is desired.
6. Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.