Tofu and Mushrooms

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Tofu and MushroomsRecipe
Karry Hosford
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.
4 servings (serving size: 1 cup tofu mixture and 1/2 cup rice)


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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


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 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.

Created date

January 2004

Nutritional Information

Calories 271
Caloriesfromfat 26 %
Fat 7.7 g
Satfat 1.3 g
Monofat 3 g
Polyfat 2.9 g
Protein 12.7 g
Carbohydrate 35.1 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 997 mg
Calcium 52 mg