Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

THREE-ALARM TOFU AND MUSHROOM STIR-FRY




Source of Recipe


Tea Cozy


Recipe Introduction


THREE-ALARM TOFU AND MUSHROOM STIR-FRY


List of Ingredients




8 oz. tofu (preferably regular), drained, cut into 1/2 inch cubes
1/4 c. canned low-salt vegetable broth
1 tbsp. low-sodium soy sauce
1 tbsp. artificial sweetener (or Stevia)
1 tsp. oriental sesame oil
1/2 tsp. dried crushed red pepper
4 tbsp. vegetable oil
10 oz. button mushrooms, quartered
7 oz. fresh shiitake mushrooms, stemmed, chopped
1 tbsp. minced peeled fresh ginger
1 tbsp. minced garlic
1 tbsp. minced jalapeno chili with seeds
1/2 c. diced red bell pepper
1/2 c. thinly sliced green onion tops

Recipe



Place tofu cubes on double-thick layer of paper towels. Let drain 20 minutes. Whisk broth and cornstarch in medium bowl until cornstarch dissolves.

Mix in soy sauce, honey, sesame oil and crushed red pepper. Set mixture aside. Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat.

Add tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to plate using slotted spoon. Add remaining 2 tablespoons oil to wok and set over high heat. Add all mushrooms and stir-fry until golden, about 5 minutes.

Add ginger, garlic and chili and stir-fry 1 minute.
Add tofu, bell pepper and green onion and stir-fry 1 minute.

Season with salt and pepper. Stir broth mixture, add to wok and bring to boil, stirring constantly. 4 servings.