Triple-Mushroom Stir-Fry with Tofu

Ingredients

• 5 cups hot cooked long-grain rice
• ¼ cup low-sodium soy sauce
• Sauce:
• 5 cups hot cooked long-grain rice
• 2 tablespoons hoisin sauce
• 1 ½ tablespoons canola oil, divided
• 2 cups sliced shiitake mushroom caps (about 3 ounces)
• + 62 more ingredients
• • 1 cup snow peas, trimmed
  • 1 teaspoon grated peeled fresh ginger
  • ¼ cup low-sodium soy sauce
  • Sauce:
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 2 tablespoons hoisin sauce
  • 1 ½ teaspoons sugar
  • 1 ¼ cups organic vegetable broth (such as Swanson Certified Organic)
  • 2 cups presliced button mushrooms
  • 2 tablespoons hoisin sauce
  • 2 cups presliced button mushrooms
  • ½ teaspoon crushed red pepper
  • 2 tablespoons water
  • 1 ½ teaspoons sugar
  • ½ teaspoon crushed red pepper
  • 2 cups sliced oyster mushroom caps (about 4 ounces)
  • 3 garlic cloves, minced
  • 1 ¼ cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon dark sesame oil
  • 1 ½ tablespoons cornstarch
  • ¾ cup (1-inch) slices green onions
  • 1 ½ tablespoons canola oil, divided
  • 1 ¼ cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 teaspoon grated peeled fresh ginger
  • 1 cup snow peas, trimmed
  • 1 ½ tablespoons canola oil, divided
  • 2 cups presliced button mushrooms
  • 1 cup snow peas, trimmed
  • 2 cups sliced oyster mushroom caps (about 4 ounces)
  • 2 cups sliced shiitake mushroom caps (about 3 ounces)
  • ½ cup red bell pepper strips
  • 1 ½ teaspoons sugar
  • ½ pound extrafirm tofu, drained and cut into 1-inch cubes
  • 1 ½ tablespoons cornstarch
  • 5 cups hot cooked long-grain rice
  • 1 (8-ounce) can sliced water chestnuts, drained
  • ½ pound extrafirm tofu, drained and cut into 1-inch cubes
  • ¾ cup (1-inch) slices green onions
  • 1 teaspoon grated peeled fresh ginger
  • 2 cups sliced oyster mushroom caps (about 4 ounces)
  • ½ teaspoon crushed red pepper
  • ½ cup red bell pepper strips
  • 2 tablespoons water
  • 1 (8-ounce) can sliced water chestnuts, drained
  • ¾ cup (1-inch) slices green onions
  • ½ pound extrafirm tofu, drained and cut into 1-inch cubes
  • 2 cups sliced shiitake mushroom caps (about 3 ounces)
  • ¼ cup low-sodium soy sauce
  • ½ teaspoon dark sesame oil
  • ½ cup red bell pepper strips
  • 2 tablespoons water
  • Sauce:
  • Stir-fry:
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  • ½ teaspoon dark sesame oil

To prepare sauce, combine first 10 ingredients, stirring well with a whisk. 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, butto...

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