Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2

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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light January 2004

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 cup tofu mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

271 calories; calories from fat 26%; fat 7.7g; saturated fat 1.3g; mono fat 3g; poly fat 2.9g; protein 12.7g; carbohydrates 35.1g; fiber 3.1g; iron 2.7mg; sodium 997mg; calcium 52mg.
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