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Ingredients

• 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 roasted peanut or vegetable oil, 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 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1-inch cubes
• 3 cups hot cooked long-grain brown rice
• 1/4 cup chopped fresh cilantro

Description

Serve This Stew With Its Dark Juices And Freshly Steamed Broccoli Over Brown Rice, Soba, Or Udon Noodles.

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