Tofu and Mushrooms

Ingredients

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

Equipment

• frying pan
• whisk

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the mushrooms, carrot, onions, ginger, and garlic; saut 2 minutes. Stir in broth, soy sauce, sake, sugar, and sambal oelek. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally.
3. Combine the cornstarch, water, and vinegar, stirring well with a whisk.
4. Add cornstarch mixture to broth mixture, stirring well; bring to a boil. Cook 1 minute or until thick, stirring constantly.
5. Remove from heat; add tofu. Cover and let stand 10 minutes.
6. Serve over rice.