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Triple-Mushroom Stir-Fry with Tofu

Susan Byrnes
Yield 5 servings (serving size: 1 cup mushroom mixture and 1 cup rice)
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.

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

Nutrition 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

How to Make It

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

  2. 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.