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Yield
5 servings (serving size: 1 cup mushroom mixture and 1 cup rice)
Susan Byrnes

How to Make It

Step 1

To prepare sauce, combine first 10 ingredients, stirring well with a whisk.

Step 2

Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu; cook 8 minutes or until lightly browned, turning occasionally. Remove from pan. Add the remaining 1 1/2 teaspoons canola oil, button mushrooms, and shiitake mushrooms to pan; sauté 3 minutes or until almost tender. Add peas, bell pepper, and water chestnuts; sauté 1 minute. Stir in broth mixture, tofu, oyster mushrooms, and onions; cook 2 minutes or until slightly thick. Serve over rice.

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