Tofu and Mushrooms

 
2 tablespoons canola oil
3 cups quartered shitake mushroom caps (about 8 ounces)
1/2 cup chopped carrot
1/2 cup minced green onions
2

tablespoons

 minced, peeled fresh ginger
6 cloves garlic, minced
1 cup fat-free, less-sodium chicken broth
5 tablespoons soy sauce
2 tablespoons sake (rice wine)
1 teaspoon sugar
1   teaspoon   chile paste
1   tablespoon   cornstarch
2   teaspoons   water
1   teaspoon   rice vinegar (mirin)
1   12.3-ounce   package silken tofu, drained and cut into 1/2-inch cubes
2   cups   hot cooked brown rice
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 chile paste. Cover, reduce heat, and simmer for 10 minutes, stirring occassionally.

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.

Yield: 4 servings (serving size 1 cup tofu mixture and 1/2 cup rice)

Calories: 294; Fat: 9.5g; Protein: 33.9g; Carbs: 17g; Fiber: 3.5g; Cholesterol: 0mg