In the following recipe I used red wine instead of the oil that the
original recipe used. The actual cooking time is very short, but it takes
quite awhile to cut the vegetables. I used a 16 ounce package of tofu. It
is excellent
Kathleen
* Exported from MasterCook *
Tofu, Mushrooms, And Bell Peppers In Sweet-And-Sour Sauce
Recipe By :Cooking Light Magazine, May 1999, adapted to fatfree
Serving Size : 6 Preparation Time :0:00
Categories : Inspired Vegetarian--Madison Main Dishes, Vegetarian
Rice Soyfoods
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**SAUCE**
3/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon low-sodium soy sauce
1 garlic clove -- crushed
**REMAINING INGREDIENTS**
3 cups broccoli florets
4 teaspoons red wine -- divided
2 cups diced onion
1 1/2 cups coarsely chopped red bell pepper
2/3 cup coarsely chopped yellow bell pepper
2 cups quartered button mushrooms
1 cup quartered shiitake mushroom caps
1/4 teaspoon freshly ground black pepper
1 package reduced-fat firm tofu -- (12.3-ounce),
drained and cut into cubes
3 cups hot cooked long-grain brown rice
1/4 cup chopped fresh cilantro
Serve this stew with its dark juices and freshly steamed broccoli over
brown rice, soba, or udon noodles. If broccoli isn't your favorite, steam
snow peas or asparagus in its place; it's the contrast of rather dark
mushrooms to the bring color and tender-crisp texture of the vegetable
mixtures that you're looking for here.
To prepare sauce, combine first 7 ingredients in a bowl.
Steam broccoli, covered, 5 minutes or until crisp-tender; keep warm. Heat
3 teaspoons red wine in a Dutch oven over high heat. Add onion and bell
peppers. Cook 8 minutes; stir occasionally. Add 1 teaspoon wine,
mushrooms, and black pepper; cook 2 minutes or until lightly browned. Stir
in sauce; reduce heat to medium-low. Place tofu over vegetables. Cover;
cook 15 minutes. Stir in broccoli. Serve with rice; sprinkle with
cilantro. Yield: 6 servings (serving size: 1 cup vegetables and 1/2 cup
rice).
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