Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

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