Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

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

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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