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Mushrooms Tofu & Snow Peas in Soy Ginger Sauce

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Submitted by JMullet

YIELD

2 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 1
SMALL SMALL ONIONS
halved and sliced thin crosswise
1 15
TABLESPOON ML VEGETABLE OIL
¼ 113.4
POUND G MUSHROOMS
sliced thin
1 1
EACH EACH GARLIC CLOVES
2 1E+1
TEASPOONS ML GINGER ROOT
minced
¾ 3.8
TEASPOON ML CORNSTARCH
dissolved in
2 3E+1
TABLESPOONS ML WATER
cold
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
½ 226.8
POUND G TOFU
firm, drained, wrapped in a double thickness of paper towels for 15 mns and cut into 1/4 inch thick slices
¼ 113.4
POUND G SNOW PEA PODS
strings discarded
1 1
X X RICE
cooked *

Directions

In a skillet brown the onion over moderately high heat, stirring occasionally, add the mushrooms and sauté the mixture, stirring until the mushrooms are tender.

Add the garlic and the gingerroot and sauté the mixture, stirring for 1 minute.

Stir the cornstarch mixture, add it to the skillet with the soy sauce, the tofu and ½ cup water, and simmer the mixture, stirring gently and turning the tofu to coat it with the sauce for 2 or 3 minutes.

Stir in the snow peas and cook the mixture stirring gently for 30 seconds and serve the tofu mixture over the rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 626 24% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1381mg 58%
Total Carbohydrate 31g 31%
Dietary Fiber 7g 27%
Sugars g
Protein 60g
Vitamin A 16% Vitamin C 66%
Calcium 85% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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