Vegan - Tofu and Mushrooms

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* Exported from MasterCook *

 

Tofu and Mushrooms

 

Recipe By :Earl Mindell's Soy Miracle Cookbook

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 14 oz can vegetable broth

1/2 cup dry red wine

3 tablespoons low-sodium soy sauce

2 tablespoons sugar

1/2 pound bite-size fresh mushrooms

1 14 or 16 oz pkg firm tofu -- cut in 1-inch cubes and drained

1 1/2 tablespoons cornstarch

3 scallions, including tops -- cut in 2-inch lengths

 

Set aside 2 tablespoons broth. In a large skillet, combine the remaining broth

with wine, soy sauce, and sugar. Place in a saucepan and bring to a boil.

Add the mushrooms, reduce heat, and cover. Cook for 5 minutes.

Add the tofu, cover, and cook for 3 minutes.

Dissolve the cornstarch in the reserved broth, then add cornstarch mixture and

scallions to the tofu mixture.

Cook, stirring gently, until thickened and translucent.

 

 

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Per serving: 154 Calories (kcal); 3g Total Fat; (19% calories from fat); 6g

Protein; 22g Carbohydrate; 1mg Cholesterol; 1128mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0