Triple-Mushroom Stir-Fry with Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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:
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 |
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 |
5 cups hot cooked long-grain rice |
Directions:
1. To prepare sauce, combine first 10 ingredients, stirring well with a whisk.
2. 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.
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