Tofu, Mushrooms, And Bell Peppers In Sweet-And-Sour Sauce

[Kathleen <schuller@xxxxxxxxxxxxx>]

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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