Cooking Light'S Red Cooking Tofu

• 1 1/2 cups organic vegetable broth
• 1/4 cup dry sherry
• 2 tablespoons lower-sodium soy sauce
• 1 1/2 teaspoons sugar
• 2 teaspoons chile paste with garlic (such as sambal oelek)
• 1 tablespoon rice vinegar
• 2 teaspoons cornstarch
• 1 pound firm tofu, drained and cut into 1-inch cubes
• 1 (3.5-ounce) package shiitake mushrooms
• 1 1/2 tablespoons peanut oil
• 3/4 cup minced green onions (about 4 medium)
• 1/2 cup shredded carrot
• 1 tablespoon bottled minced garlic
• 1 tablespoon minced peeled fresh ginger
• 2 cups cooked brown rice

1. Combine first 5 ingredients in a 2-cup glass measure, stirring with a whisk. Combine vinegar and cornstarch in a small bowl, stirring with a whisk. Press tofu cubes gently between several layers of paper towels to remove excess moisture. Remove stems from mushrooms; slice mushroom caps to measure 2 cups.
2. Heat a wok over medium-high heat. Add oil. Add onions and next 3 ingredients (through ginger). Stir-fry 1 minute. Add broth mixture. Bring to a simmer; cover and reduce heat to medium. Cook 5 minutes. Add tofu and mushrooms; cover and simmer 5 minutes.
3. Increase heat to high. Stir cornstarch mixture with a whisk; stir into tofu mixture. Cook, gently stirring constantly, 1 minute or until mixture thickens. Serve over rice.

vegetable broth, sherry, lower, sugar, garlic, rice vinegar, cornstarch, firm tofu, shiitake mushrooms, peanut oil, green onions, shredded carrot, garlic, fresh ginger, brown rice

Taken from www.seriouseats.com/recipes/2012/01/cooking-light-red-cooking-tofu-recipe.html (may not work)