Stir-Fried Tofu, Shiitake Mushrooms, and Chinese Peas

Stir-Fried Tofu, Shiitake Mushrooms, and Chinese Peas Recipe
Randy Mayor; Jan Gautro
In this recipe, fresh ginger is combined with salt then sits for five minutes. The salt draws out some of the ginger juice, making it drier, which is better for stir -frying; it also decreases the ginger's pungency.

Yield:

2 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 208
Caloriesfromfat 41 %
Fat 9.4 g
Satfat 2 g
Monofat 2.5 g
Polyfat 4 g
Protein 15.4 g
Carbohydrate 16.2 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 4.7 mg
Sodium 775 mg
Calcium 120 mg

Ingredients

1 tablespoon julienne-cut peeled fresh ginger
1/2 teaspoon kosher or sea salt
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 cups thinly sliced shiitake mushroom caps
1 cup snow peas, trimmed
1/2 teaspoon minced bird chile or 1 teaspoon minced serrano chile
1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
1/2 cup (1-inch) sliced green onions
3 tablespoons low-sodium soy sauce

Preparation

Combine ginger and 1/2 teaspoon salt in a small bowl; let stand for 5 minutes. Rinse ginger with cold water; pat dry. Combine ginger and cornstarch in bowl.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add mushrooms, and stir-fry 2 minutes or until tender. Add the ginger mixture, snow peas, and chile, and stir-fry 2 minutes. Add tofu; stir-fry 1 minute. Add onions and soy sauce; stir-fry 2 minutes.

Note:

Su-Mei Yu,

Cooking Light

June 2001
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