Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network