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Mushrooms & Tofu in Wine

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YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 15
TABLESPOON ML SAFFLOWER OIL
2 2
EACH EACH GARLIC CLOVES
1 1
LARGE LARGE ONIONS
chopped
1 ½ 680.4
POUNDS G MUSHROOMS
sliced
½ 0.5
MEDIUM MEDIUM GREEN BELL PEPPERS
diced
½ 118
CUP ML WHITE WINE
dry *
¼ 59
½ 2.5
TEASPOON ML GINGER
grated
2 1E+1
TEASPOONS ML SESAME OIL
1 ½ 23
TABLESPOONS ML CORNSTARCH
2 2
EACH EACH TOFU CAKES
grated *

Directions

Heat safflower in a wok.

When hot add garlic and onion and sauté over moderately low heat until the onion is translucent.

Add mushrooms, bell pepper, wine, tamari, ginger and sesame oil.

Mix. Reduce heat, cover and simmer until mushrooms are tender but not overdone.

Dissolve cornstarch in a small amount of water and stir into skillet.

Stir in tofu, cover and simmer for another 2 minutes.

Serve over noodles garnished with almonds.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 119 45% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 33%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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