Directions:
- Heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.
- Slide the tofu to one side of the pan and add the mushrooms, cooking until browned.
- Push the mushrooms to the side; add the squash and zucchini.
- Combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.
- Lower the heat and simmer until the squash is tender, about 5 minutes.
- In separate piles, add as many of the greens, scallions and bean sprouts as will fit.
- Cook until tender, about 5 minutes more.
- Stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.
- To serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.
- Add more vegetables as the skillet empties.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 662.05 Kcal (2772 kJ) | ||
| Calories from fat | 258.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.74g | 44% | |
|---|---|---|---|
| Sodium | 8282.41mg | 345% | |
| Potassium | 1345.44mg | 29% | |
| Total Carbs | 71.66g | 24% | |
| Sugars | 47.27g | 189% | |
| Dietary Fiber | 15.56g | 62% | |
| Protein | 40.05g | 80% | |
| Vitamin C | 32.3mg | 54% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 13.3mg | 74% | |
| Calcium | 472.4mg | 47% | |
| Amount Per 100 g | |||
| Calories | 75.28 Kcal (315 kJ) | ||
| Calories from fat | 29.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 44% | |
|---|---|---|---|
| Sodium | 941.81mg | 345% | |
| Potassium | 152.99mg | 29% | |
| Total Carbs | 8.15g | 24% | |
| Sugars | 5.37g | 189% | |
| Dietary Fiber | 1.77g | 62% | |
| Protein | 4.55g | 80% | |
| Vitamin C | 3.7mg | 54% | |
| Iron | 1.5mg | 74% | |
| Calcium | 53.7mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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