Tofu-Vegetable Stir-Fry (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup white or jasmine rice |
3 tablespoons low-sodium soy sauce |
3 tablespoons hoisin sauce |
2 tablespoons balsamic vinegar |
1 tablespoon asian chile sauce (such as sriracha) |
2 teaspoons cornstarch |
2 tablespoons sesame oil |
4 scallions, sliced (white and green parts separated) |
2 cloves garlic, minced |
1 1 -inch piece ginger, peeled and finely chopped |
4 ounces shiitake mushrooms, stemmed and chopped |
4 ounces snow peas |
1 14 -ounce package soft tofu, drained and cut into 1-inch cubes |
Directions:
1. Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
2. Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
3. Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
4. Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.
5. Per serving: Calories 377; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 992 mg; Carbohydrate 58 g; Fiber 2 g; Protein 13 g
6. Photograph by Antonis Achilleos
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