Serve this stew with its dark juices and freshly steamed broccoli over brown rice, soba, or udon noodles.

Deborah Madison
Recipe by Cooking Light May 1999


Recipe Summary

6 servings (serving size: 1 cup vegetables and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • To prepare sauce, combine first 7 ingredients in a bowl.

  • 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.

Nutrition Facts

252 calories; calories from fat 16%; fat 4.6g; saturated fat 0.7g; mono fat 1.5g; poly fat 1.6g; protein 9.9g; carbohydrates 44.1g; fiber 4.4g; iron 3.7mg; sodium 359mg; calcium 98mg.