Tofu and Mushrooms Recipe

• 1½ tbsp Peanut Oil
• 3 cups (about 8 oz) quartered Shiitake Mushroom Caps
• ½ cup Carrot (chopped)
• ½ cup Green Onions (minced)
• 2 tbsp fresh Ginger (peeled and minced)
• 1 Garlic Clove (minced)
• 1 cup fat-free, less-sodium Chicken Broth
• 5 tbsp low-sodium Soy Sauce
• 2 tbsp Sake/ Rice Wine
• 1 tsp Sugar
• 1 tsp Sambal Oelek (Chili Paste)
• 1 tbsp Cornstarch
• 2 tsp Water
• 1 tsp Rice Vinegar
• 1 (12.3 oz) package extra-firm Silken Tofu (drained and cut into ½-inch cubes)
• 2 cups hot cooked Brown Rice

• Place a large non-stick skillet over medium-high heat and heat peanut oil.
• Add mushrooms, carrot, green onions, ginger and garlic. Sauté for 2 minutes.
• Add chicken broth, soy sauce, sake, sugar and sambal oelek. Stir well.
• Cover the skillet and reduce heat to low. Simmer for 10 minutes, stirring occasionally.
• Take a mixing bowl and combine together cornstarch, water and rice vinegar. Whisk well to blend.
• Add the cornstarch mixture to the mushroom mixture. Stir well and boil it.
• When the mixture starts boiling, cook for another 1 minute until thick, stirring continuously.
• Remove from heat and add the tofu cubes. Cover and allow to stand for 10 minutes.
• Transfer brown rice onto a serving plate.
• Pour the tofu mixture over the rice and serve hot.