Tofu and Mushrooms

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 26%
  • Fat: 7.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.9g
  • Protein: 12.7g
  • Carbohydrate: 35.1g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 997mg
  • Calcium: 52mg


  • 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


  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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