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Triple-Mushroom Stir-Fry w/ Tofu




Source of Recipe


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Triple-Mushroom Stir-Fry w/ Tofu

Myrecipes.com
Cooking Light - October 2006
Not yet rated.
5 servings (serving size: 1 cup mushroom mixture and 1 cup rice)
Prep 15 min. - Ready in 30 min.

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

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.

One serving equals: Calories 385 (Calories from fat 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; Sodium 650 mg