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Top-ranked recipe named "Spicy Hot Sichuan Tofu"
Mix sauce ingredients together in a small bowl. Set aside. Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes. Add chopped mushrooms and water chestnuts; stir gently for 2 minutes. Add minced green onions and sauce mixture and stir for 1 minute. Serve hot. Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typos by: Karen Mintzias
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