Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

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

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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