Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

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

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