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Ingredientes
- 8 ounce. tofu (preferably regular), liquid removed, cut into 1/2 inch cubes
- 1/4 c. canned low-salt vegetable broth
- 1 teaspoon cornstarch
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. honey
- 1 teaspoon oriental sesame oil
- 1/2 teaspoon dry crushed red pepper
- 4 tbsp. vegetable oil
- 10 ounce. button mushrooms, quartered
- 7 ounce. fresh shitake mushrooms, stemmed, minced
- 1 tbsp. chopped peeled fresh ginger
- 1 tbsp. chopped garlic
- 1 tbsp. chopped jalapeno chili with seeds
- 1/2 c. diced red bell pepper
- 1/2 c. thinly sliced green onion tops
- Freshly cooked rice
Direcciones
- Place tofu cubes on double-thick layer of paper towels. Let drain 20 min. Whisk broth and cornstarch in medium bowl till cornstarch dissolves. Fold in soy sauce, honey, sesame oil and crushed red pepper. Set mix aside.
- Heat 2 Tbsp. vegetable oil in wok or possibly heavy large skillet over high heat. Add in tofu and stir-fry till golden, about 4 min. Transfer tofu to plate using slotted spoon. Add in remaining 2 Tbsp. oil to wok and set over high heat. Add in all mushrooms and stir-fry till golden brown, about 5 min.
- Add in ginger, garlic and chili and stir-fry 1 minute. Add in tofu, bell pepper and green onion and stir-fry 1 minute. Season with salt and pepper. Stir broth mix, add in to wok and bring to boil, stirring constantly. Spoon rice onto plates and top with vegetable stir-fry. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 2 servings | |
| Calories 444 | |
| Calories from Fat 292 | 66% |
| Total Fat 33.02g | 41% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 618mg | 26% |
| Potassium 721mg | 21% |
| Total Carbs 26.15g | 7% |
| Dietary Fiber 5.4g | 18% |
| Sugars 12.64g | 8% |
| Protein 12.81g | 20% |
