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.
1 (12.3-ounce) package extrafirm silken tofu, drained and cut into 1/2-inch cubes
2 cups hot cooked brown rice
How to Make It
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.