Hot-and-sour tofu stew | Recipes | WW USA

Ingredients

• Dried mushrooms ¾ oz, package, wood-ear variety
• Peanut oil 2 tsp
• Scallions 4 medium, chopped
• Garlic 2 clove(s), minced
• Fresh ginger 1 tsp, fresh, peeled and minced
• Dried shiitake mushroom ½ pound(s), fresh, stems discarded, caps sliced
• Carrots 2 medium, cut into matchstick-thin strips
• Vegetable broth 4 cup(s), low-sodium
• Unseasoned rice vinegar 3 Tbsp
• Less sodium soy sauce 2 Tbsp
• Dark sesame oil 1 tsp
• Low-fat tofu ½ pound(s), soft, drained and cut into1⁄2-inch cubes
• Red pepper flakes ¼ tsp
• Spinach 6 oz, fresh, baby leaves, chopped
• Cornstarch 2 Tbsp
• Egg 1 large egg(s)