Tofu-Vegetable Stir-Fry

2018-12-10
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    377
  • Fat

    11 grams
  • Saturated Fat

    2 grams
  • Sodium

    992 milligrams
  • Carbohydrate

    58 grams
  • Fiber

    2 grams
  • Protein

    13 grams

Ingredients

  • 1 cup white or jasmine rice
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Asian chile sauce (such as Sriracha)
  • 2 teaspoons cornstarch
  • 2 tablespoons sesame oil
  • 4 scallions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 1-inch piece ginger, peeled and finely chopped
  • 4 ounces shiitake mushrooms, stemmed and chopped
  • 4 ounces snow peas
  • 1 14-ounce package soft tofu, drained and cut into 1-inch cubes
  • Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.

Method

Step 1

Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.

Step 2

Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.

Step 3

Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

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