Triple-Mushroom Stir-Fry with Tofu

Triple-Mushroom Stir-Fry with Tofu
Photo by Susan Byrnes

Ingredients

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

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...

View full recipe at My Recipes

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