Triple-Mushroom Stir-Fry with Tofu
Photography: Susan Byrnes; 
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.
| Servings:5 servings (serving size: 1 cup mushroom mixture and 1 cup rice) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- protein:14.5 g
- cholesterol:0.0 mg
- iron:4.6 mg
- mono fat:3.3 g
- saturated fat:1.1 g
- calories:385
- carbohydrate:63.6 g
- fiber:5.1 g
- fat:8.5 g
- calcium:104 mg
- calories from fat:20 %
- sodium:692 mg
- poly fat:3.2 g
directions
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.
