Name: Triple-Mushroom Stir-Fry with Tofu
Yield: 5 servings (serving size: 1 cup mushroom mixture and 1 cup rice)
Ingredients: Sauce:; 1 ¼ cups organic vegetable broth (such as Swanson Certified Organic); ¼ cup low-sodium soy sauce; 1 ½ tablespoons cornstarch; 2 tablespoons water; 2 tablespoons hoisin sauce; 1 ½ teaspoons sugar; 1 teaspoon grated peeled fresh ginger; ½ teaspoon crushed red pepper; ½ teaspoon dark sesame oil; 3 garlic cloves, minced; Stir-fry:; 1 ½ tablespoons canola oil, divided; ½ 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; ½ cup red bell pepper strips; 1 (8-ounce) can sliced water chestnuts, drained; 2 cups sliced oyster mushroom caps (about 4 ounces); ¾ cup (1-inch) slices green onions; Remaining ingredient:; 5 cups hot cooked long-grain rice

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.

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Triple-Mushroom Stir-Fry with Tofu

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