Tofu and Mushrooms

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