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Stir-Fried Orange-Ginger Tofu

Yield 3 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.