Tofu Red Cooking

Ingredients

• 1 1/2 cup(s) vegetable broth
• 1/4 cup(s) dry sherry
• 1 1/2 teaspoon(s) sugar
• 2 teaspoon(s) chile paste with garlic
• 1 tablespoon(s) rice vinegar
• 2 teaspoon(s) cornstarch
• 1 pound(s) firm tofu-cut into 1 inch cubes
• 3 1/2 ounce(s) shiitake mushrooms
• 1 1/2 tablespoon(s) peanut oil
• 3/4 cup(s) scallions- 4
• 1/2 cup(s) shredded carrots
• 1 tablespoon(s) bottled minced garlic
• 2 cup(s) brown rice

Preparation

1. stir first 5 ingredients in 2 cup measure and whisk
2. combine vinegar and cornstarch in small bawl with whisk
3. press tofu gently between 2 layers of paper towels
4. remove stems form mushrooms.


5. Heat wok over med high heat. add oil
6. add scallions and next 3 ingredients thru ginger and stir fry for 1 min.
7. add broth mixture. bring to simmer, cover and reduce heat ti medium. cook 5 minutes. add tofu and mushrooms and cover and simmer for 5 minutes


8. increase heat to high. stir in cornstarch mixture. cook about 1 minutes
9. serve over rice