Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

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

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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