Tofu, Mushrooms, and Bell Peppers in Sweet-and-Sour Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this stew with its dark juices and freshly steamed broccoli over brown rice, soba, or udon noodles. Ingredients:
3/4 cup dry white wine |
1/3 cup water |
2 tablespoons dijon mustard |
2 tablespoons worcestershire sauce |
2 tablespoons molasses |
1 tablespoon low-sodium soy sauce |
1 garlic clove, crushed |
remaining ingredients |
3 cups broccoli florets |
4 teaspoons roasted peanut or vegetable oil, divided |
2 cups diced onion |
1 1/2 cups coarsely chopped red bell pepper |
2/3 cup coarsely chopped yellow bell pepper |
2 cups quartered button mushrooms |
1 cup quartered shiitake mushroom caps |
1/4 teaspoon freshly ground black pepper |
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1-inch cubes |
3 cups hot cooked long-grain brown rice |
1/4 cup chopped fresh cilantro |
Directions:
1. To prepare sauce, combine first 7 ingredients in a bowl.
2. Steam broccoli, covered, 5 minutes or until crisp-tender; keep warm. Heat 3 teaspoons oil in a Dutch oven over high heat. Add onion and bell peppers. Cook 8 minutes; stir occasionally. Add 1 teaspoon oil, mushrooms, and black pepper; cook 2 minutes or until lightly browned. Stir in sauce; reduce heat to medium-low. Place tofu over vegetables. Cover; cook 15 minutes. Stir in broccoli. Serve with rice; sprinkle with cilantro.
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