Tofu And Mushrooms

• 1 1/2 tablespoons peanut oil
• 3 cups quartered shiitake mushroom caps (about 8 ounces)
• 1/2 cup chopped carrot
• 1/2 cup minced green onions
• 2 tablespoons minced peeled fresh ginger
• 1 garlic clove, minced
• 1 cup fat-free, less-sodium chicken broth
• 5 tablespoons low-sodium soy sauce
• 2 tablespoons sake (rice wine)
• 1 teaspoon sugar
• 1 teaspoon sambal oelek (chile paste)
• 1 tablespoon cornstarch
• 2 teaspoons water
• 1 teaspoon rice vinegar
• 1 (12.3-ounce) package extrafirm silken tofu, drained and cut into 1/2-inch cubes
• 2 cups hot cooked brown rice

1. Heat oil in a large nonstick skillet over medium-high heat. Add the mushrooms, carrot, onions, ginger, and garlic; saute 2 minutes. Stir in broth, soy sauce, sake, sugar, and sambal oelek. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally.
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.

peanut oil, quartered shiitake mushroom caps, carrot, green onions, fresh ginger, garlic, chicken broth, soy sauce, sake, sugar, sambal oelek, cornstarch, water, rice vinegar, silken, brown rice

Taken from www.myrecipes.com/recipe/tofu-mushrooms (may not work)