Recipe: Tofu With New Mexico Chile Powder and Shiitake Mushrooms

Steam the carrots for 10 minutes. Stir fry the garlic and ginger in oil for 1 minute, stirring constantly. Add the tofu and cook five more minutes. Add the zucchini and cook three more minutes, then add the shiitake mushrooms. Combine the tamari, broth, vinegar and New Mexico powder and tomatoe paste in a blender until smooth. (If a thicker sauce is desired 1-2 tablespoons of flour can be added to the cooking vegetables.) Add this mixture to the tofu over a medium-low flame. Cook for 5-10 minutes. Serve with rice.