Exquisite ginger in this dish - I've never prepared it with the sea salt draining method before. The bird chile is fiery, so a little goes a long way, but pairs perfectly with the tender shiitake and tofu. A smooth silky sauce. Served over long-grain rice.
Stir-Fried Tofu, Shiitake Mushrooms, and Chinese Peas
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.
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- Calories: 208
- Calories from fat: 41%
- Fat: 9.4g
- Saturated fat: 2g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 4g
- Protein: 15.4g
- Carbohydrate: 16.2g
- Fiber: 3.4g
- Cholesterol: 0.0mg
- Iron: 4.7mg
- Sodium: 775mg
- Calcium: 120mg
- 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
- 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.
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