Karry Hosford
4 servings (serving size: 1 cup tofu mixture and 1/2 cup rice)

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.

Ratings & Reviews

Ejreese's Review

June 18, 2012

osheace's Review

September 25, 2009
I am usually not a fan of tofu but this recipe is excellent. I make it once every couple weeks and my husband loves it.

mandofan's Review

November 15, 2012
Good, though I used firmer tofu and doubled the rice. Prep time is actually somewhat long considering what a simple recipe it appears to be at first glance.