Rating: 4.5 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Be careful when stir-frying sesame seeds as they tend to pop and splatter. If you can't find black sesame seeds, use light sesame seeds instead.

Recipe by Cooking Light March 2004

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup rice and 1 1/2 cups mushroom mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sesame seeds and 1/4 teaspoon salt in a large bowl. Add the tofu cubes; toss gently to coat. Combine oils in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until tofu is golden. Remove tofu from pan; keep warm.

    Advertisement
  • Return pan to heat; coat with cooking spray. Add mushrooms; stir-fry 3 minutes or until mushrooms begin to brown. Add asparagus; stir-fry 4 minutes or until asparagus is crisp-tender. Reduce heat to medium; stir in green onions.

  • Combine broth and next 4 ingredients (broth through garlic sauce). Add broth mixture to pan; remove from heat (sauce will thicken). Add tofu and remaining 1/4 teaspoon salt; toss gently to combine. Serve over rice.

Nutrition Facts

423 calories; calories from fat 38%; fat 18g; saturated fat 2.7g; mono fat 5.4g; poly fat 8.8g; protein 26.3g; carbohydrates 43.1g; fiber 8.5g; iron 15.4mg; sodium 737mg; calcium 853mg.
Advertisement