Tofu in a Spicy-Sweet Sauce with Mushrooms

Every 2 weeks or so Jon and I cook up a quick and easy meal - shrimp for him, tofu for me. Both ingredients cook so quickly that these meals can be made in 15 minutes, max.

Last week I made a tofu dish using the sauce from this vegetable lo mein recipe as my inspiration. The sauce was great - sweet and spicy.

Ingredients

• 1 block of firm or extra firm tofu, pressed to get the extra liquid out then chopped into bite-sized pieces
• 1 tbsp light olive oil or vegetable oil
• 2 cloves garlic, chopped
• 4 mushrooms (white or crimini), diced
• 1/4 c low sodium soy sauce
• 1/4 tsp rice vinegar
• 1/4 tsp mirin
• 1 tsp brown sugar
• 1-2 tsp chili garlic sauce (depending on how much heat you want)
• 1 c chicken or vegetable broth
• 2 green onions, chopped
• 1 tsp cornstarch mixed with 2 tbsp broth
• Rice for serving

Directions

• Heat the oil in a large saute pan or wok over high heat
• Add the tofu and saute until browned, 4-5 minutes
• Add the garlic and mushrooms; saute 1-2 minutes
• Mix the soy sauce, rice vinegar, brown sugar, chili garlic sauce, and broth; add to the pan with half of the green onions and bring to a simmer.
• Add the cornstarch mixed with the broth and let simmer until thickened, just a few minutes.
• Serve over rice topped with the remaining green onions.