Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

  • 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)
  • 2 tablespoons sake (rice wine)
  • + 20 more ingredients
    • 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
    • 1 cup fat-free, less-sodium chicken broth
    • 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
    • 3 cups quartered shiitake mushroom caps (about 8 ounces)
    • 5 tablespoons low-sodium soy sauce
    • 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

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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