Stir-Fried Orange-Ginger Tofu

Cooking Light
3 servings (serving size: 1 cup)

Ingredients

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3 tablespoons thawed orange juice concentrate
1 tablespoon dry sherry
1 1/2 teaspoons cornstarch
1 teaspoon brown sugar
2 teaspoons dark sesame oil
1/2 teaspoon salt
1 tablespoon oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, crushed
1 2/3 cups sliced shiitake mushrooms, caps and stems (about 1 (3 1/2-ounce) package)
1 1/4 cups (1-inch) sliced asparagus (about 1/2 pound)
1 1/4 cups thinly sliced leek (about 2 large)
1/2 pound firm tofu, drained and cubed

Preparation

Combine the first 6 ingredients in a small bowl, and set cornstarch mixture aside.

Heat 1 tablespoon oil in a stir-fry pan or a wok over medium heat. Add minced ginger and crushed garlic; stir-fry 30 seconds. Add sliced mushrooms, asparagus, and leek; stir-fry for 3 minutes. Add the cubed tofu; stir-fry 4 minutes. Stir in cornstarch mixture. Bring to a boil; cook for 1 minute.

Created date

March 2004

Nutritional Information

Calories 218
Caloriesfromfat 49 %
Fat 11.8 g
Satfat 1.4 g
Monofat 4.8 g
Polyfat 4.8 g
Protein 9.2 g
Carbohydrate 21.6 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 6 mg
Sodium 408 mg
Calcium 130 mg