Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

  • 1 tablespoon cornstarch
  • 1 (12.3-ounce) package extrafirm silken tofu, drained and cut into 1/2-inch cubes
  • 1 garlic clove, minced
  • ½ cup chopped carrot
  • 1 cup fat-free, less-sodium chicken broth
  • 1 ½ tablespoons peanut oil
  • 1 teaspoon rice vinegar
  • + 20 more ingredients
    • ½ cup minced green onions
    • 2 tablespoons sake (rice wine)
    • 2 cups hot cooked brown rice
    • 1 teaspoon rice vinegar
    • 1 teaspoon sugar
    • ½ cup minced green onions
    • 2 cups hot cooked brown rice
    • 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)
    • 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
    • 1 tablespoon cornstarch
    • ½ cup chopped carrot
    • 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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