Tofu and Mushrooms

Tofu and Mushrooms
Photo by Karry Hosford

Ingredients

  • 1 teaspoon rice vinegar
  • 2 teaspoons water
  • 1 (12.3-ounce) package extrafirm silken tofu, drained and cut into 1/2-inch cubes
  • 2 cups hot cooked brown rice
  • 2 tablespoons sake (rice wine)
  • 1 teaspoon sambal oelek (chile paste)
  • 1 ½ tablespoons peanut oil
  • + 9 more ingredients
    • ½ cup chopped carrot
    • ½ cup minced green onions
    • 3 cups quartered shiitake mushroom caps (about 8 ounces)
    • 1 teaspoon sugar
    • 2 tablespoons minced peeled fresh ginger
    • 1 garlic clove, minced
    • 1 cup fat-free, less-sodium chicken broth
    • 5 tablespoons low-sodium soy sauce
    • 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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