Tofu and Mushrooms

Ingredients

• 1 tablespoon cornstarch
• 5 tablespoons low-sodium soy sauce
• 1 cup fat-free, less-sodium chicken broth
• 1 garlic clove, minced
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon sugar
• 3 cups quartered shiitake mushroom caps (about 8 ounces)
• + 9 more ingredients
• • ½ cup minced green onions
  • ½ cup chopped carrot
  • 1 ½ tablespoons peanut oil
  • 1 teaspoon sambal oelek (chile paste)
  • 2 tablespoons sake (rice wine)
  • 2 cups hot cooked brown rice
  • 1 (12.3-ounce) package extrafirm silken tofu, drained and cut into 1/2-inch cubes
  • 2 teaspoons water
  • 1 teaspoon rice vinegar

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