Triple-Mushroom Stir-Fry with Tofu

Triple-Mushroom Stir-Fry with Tofu Recipe
Susan Byrnes
This recipe gives you a complete meal. Be sure to have all the ingredients prepped before you heat the skillet--once you start cooking, things move quickly.
4

Worthy of a special occasion

Yield:

5 servings (serving size: 1 cup mushroom mixture and 1 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 385
Caloriesfromfat 20 %
Fat 8.5 g
Satfat 1.1 g
Monofat 3.3 g
Polyfat 3.2 g
Protein 14.5 g
Carbohydrate 63.6 g
Fiber 5.1 g
Cholesterol 0.0 mg
Iron 4.6 mg
Sodium 692 mg
Calcium 104 mg

Ingredients

Sauce:
1 1/4 cups organic vegetable broth (such as Swanson Certified Organic)
1/4 cup low-sodium soy sauce
1 1/2 tablespoons cornstarch
2 tablespoons water
2 tablespoons hoisin sauce
1 1/2 teaspoons sugar
1 teaspoon grated peeled fresh ginger
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil
3 garlic cloves, minced
Stir-fry:
1 1/2 tablespoons canola oil, divided
1/2 pound extrafirm tofu, drained and cut into 1-inch cubes
2 cups presliced button mushrooms
2 cups sliced shiitake mushroom caps (about 3 ounces)
1 cup snow peas, trimmed
1/2 cup red bell pepper strips
1 (8-ounce) can sliced water chestnuts, drained
2 cups sliced oyster mushroom caps (about 4 ounces)
3/4 cup (1-inch) slices green onions
Remaining ingredient:
5 cups hot cooked long-grain rice

Preparation

To prepare sauce, combine first 10 ingredients, stirring well with a whisk.

Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu; cook 8 minutes or until lightly browned, turning occasionally. Remove from pan. Add the remaining 1 1/2 teaspoons canola oil, button mushrooms, and shiitake mushrooms to pan; sauté 3 minutes or until almost tender. Add peas, bell pepper, and water chestnuts; sauté 1 minute. Stir in broth mixture, tofu, oyster mushrooms, and onions; cook 2 minutes or until slightly thick. Serve over rice.

Note:

October 2006
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