Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

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

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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