Serve this stew with its dark juices and freshly steamed broccoli over brown rice, soba, or udon noodles.
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
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
How to Make It
To prepare sauce, combine first 7 ingredients in a bowl.
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.