Tofu and Mushrooms

Tofu and Mushrooms Recipe
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.

Yield:

4 servings (serving size: 1 cup tofu mixture and 1/2 cup rice)

Recipe from

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

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

Preparation

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.

Note:

Bruce Weinstein and Mark Scarbrough,

January 2004
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