- Calories 271
- Caloriesfromfat 26%
- Fat 7.7g
- Satfat 1.3g
- Monofat 3g
- Polyfat 2.9g
- Protein 12.7g
- Carbohydrate 35.1g
- Fiber 3.1g
- Cholesterol 0.0mg
- Iron 2.7mg
- Sodium 997mg
- Calcium 52mg
Tofu and Mushrooms
Karry Hosford
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.
How to Make It
Step 1
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.
Step 2
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.
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mandofan's Review