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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tofu showcases its spongelike ability to pick up flavors in this traditional Chinese dish. Because silken tofu is delicate, it's added at the end; it steeps in the broth just long enough to pick up the flavors without disintegrating. Ingredients:
1 1/2 tablespoons peanut oil |
3 cups quartered shiitake mushroom caps (about 8 ounces) |
1/2 cup chopped carrot |
1/2 cup minced green onions |
2 tablespoons minced peeled fresh ginger |
1 garlic clove, minced |
1 cup fat-free, less-sodium chicken broth |
5 tablespoons low-sodium soy sauce |
2 tablespoons sake (rice wine) |
1 teaspoon sugar |
1 teaspoon sambal oelek (chile paste) |
1 tablespoon cornstarch |
2 teaspoons water |
1 teaspoon rice vinegar |
1 (12.3-ounce) package extrafirm silken tofu, drained and cut into 1/2-inch cubes |
2 cups hot cooked brown rice |
Directions:
1. 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.
2. Combine the cornstarch, water, and vinegar, stirring well with a whisk. Add cornstarch mixture to broth mixture, stirring well; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat; add tofu. Cover and let stand 10 minutes. Serve over rice.
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