Name: Tofu, Mushrooms, and Bell Peppers in Sweet-and-Sour Sauce
Yield: 6 servings (serving size: 1 cup vegetables and 1/2 cup rice)
Ingredients: Sauce:; ¾ cup dry white wine; ⅓ cup water; 2 tablespoons Dijon mustard; 2 tablespoons Worcestershire sauce; 2 tablespoons molasses; 1 tablespoon low-sodium soy sauce; 1 garlic clove, crushed; Remaining ingredients:; 3 cups broccoli florets; 4 teaspoons roasted peanut or vegetable oil, divided; 2 cups diced onion; 1 ½ cups coarsely chopped red bell pepper; ⅔ cup coarsely chopped yellow bell pepper; 2 cups quartered button mushrooms; 1 cup quartered shiitake mushroom caps; ¼ teaspoon freshly ground black pepper; 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1-inch cubes; 3 cups hot cooked long-grain brown rice; ¼ cup chopped fresh cilantro

Steam broccoli, covered, 5 minutes or until crisp-tender; keep warm. Heat 3 teaspoons oil in a Dutch oven over high heat. Add onion and bell peppers. Cook 8 minutes; stir occasionally. Add 1 teaspoon oil, mushrooms, and black pepper; cook 2 minutes or until lightly browned. Stir in sauce; reduce heat to medium-low. Place tofu over vegetables. Cover; cook 15 minutes. Stir in broccoli. Serve with rice; sprinkle with cilantro.

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Tofu, Mushrooms, and Bell Peppers in Sweet-and-Sour Sauce

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