Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

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

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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