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
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot (1/2 cup)
- Chile paste with garlic (2 teaspoons)
- Garlic, bottled (1 tablespoon)
- Ginger, fresh (1 tablespoon)
- Green onions (3/4 cup)
- Shiitake mushrooms (1 (3.5-ounce) package)
- Canned Goods
Vegetable broth, organic (1 1/2 cups)
- Condiments
- Lower-sodium soy sauce (2 tablespoons)
- Rice vinegar (1 tablespoon)
- Cooking & Baking
- Cornstarch (2 teaspoons)
- Peanut oil (1 1/2 tablespoons)
- Sugar (1 1/2 teaspoons)
- Pasta & Grains
- Brown rice, cooked (2 cups)
- Refrigerated
- Tofu, firm (1 pound)
- Beer, Wine & Liquor
- Sherry, dry (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 18, 2012 (1 year ago).
22 people saved this recipe.
