Tofu Red Cooking

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  • 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


  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
June 2012

This recipe is a personal recipe added by pamswearingen and has not been tested or endorsed by MyRecipes.

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