Tofu and Mushrooms

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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