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Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

  • ½ cup minced green onions
  • ½ cup chopped carrot
  • 1 ½ tablespoons peanut oil
  • 1 teaspoon sambal oelek (chile paste)
  • 2 tablespoons sake (rice wine)
  • 2 cups hot cooked brown rice
  • 1 (12.3-ounce) package extrafirm silken tofu, drained and cut into 1/2-inch cubes
  • + 20 more ingredients
    • 5 tablespoons low-sodium soy sauce
    • 1 cup fat-free, less-sodium chicken broth
    • 1 garlic clove, minced
    • 2 tablespoons minced peeled fresh ginger
    • 3 cups quartered shiitake mushroom caps (about 8 ounces)
    • ½ cup minced green onions
    • ½ cup chopped carrot
    • 1 ½ tablespoons peanut oil
    • 1 teaspoon sambal oelek (chile paste)
    • 2 tablespoons sake (rice wine)
    • 2 teaspoons water
    • 2 cups hot cooked brown rice
    • 1 teaspoon rice vinegar
    • 1 (12.3-ounce) package extrafirm silken tofu, drained and cut into 1/2-inch cubes
    • 1 tablespoon cornstarch
    • 2 teaspoons water
    • 1 teaspoon sugar
    • 1 teaspoon rice vinegar
    • 1 tablespoon cornstarch
    • 1 teaspoon sugar

Heat oil in a large nonstick skillet over medium-high heat. Add the mushrooms, carrot, onions, ginger, and garlic; sauté 2 minutes. Stir in broth, soy sauce, sake, sugar, and sambal oelek. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally. Combine the cornstarch, water, and vin...

View full recipe at My Recipes

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