INGREDIENTS
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1 cup reduced-sodium vegetable broth
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1 cup chopped carrots
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1/4 cup thinly sliced scallions
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3 Tbsp reduced-sodium soy sauce
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1 1/2 Tbsp dry sherry
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1 Tbsp minced peeled ginger
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1 tsp minced garlic
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1 tsp sugar
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1/2 tsp red pepper flakes
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2 cups thinly sliced shiitake mushroom caps
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8 oz extra-firm tofu, drained and cubed
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2 tsp rice vinegar
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1 tsp cornstarch