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

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.

Maureen Callahan
Recipe by Cooking Light March 2004

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

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  • 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; cholesterol 0mg; iron 15.4mg; sodium 737mg; calcium 853mg.
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