Tofu, Mushrooms, And Bell Peppers In Sweet-And-Sour Sauce

• Sauce:
• 3/4 cup dry white wine
• 1/3 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 1/2 cups coarsely chopped red bell pepper
• 2/3 cup coarsely chopped yellow bell pepper
• 2 cups quartered button mushrooms
• 1 cup quartered shiitake mushroom caps
• 1/4 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
• 1/4 cup chopped fresh cilantro

1. To prepare sauce, combine first 7 ingredients in a bowl.
2. 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.

white wine, water, mustard, worcestershire sauce, molasses, soy sauce, garlic, remaining ingredients, broccoli florets, peanut, onion, red bell pepper, yellow bell pepper, quartered button mushrooms, quartered shiitake mushroom caps, freshly ground black pepper, firm tofu, hot cooked, fresh cilantro

Taken from www.myrecipes.com/recipe/tofu-mushrooms-bell-peppers-sweet-and-sour-sauce (may not work)