Canadian Living's "The Vegetarian Collection".
1) Whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water.
2) Cut tofu into 2.5cm cubes, toss with five-spice powder, and stir- fry over medium-high heat in half the oil for 4 minutes. Transfer to paper towel-lined plate.
3) Heat remaining oil over medium-high heat, stir-fry garlic and hot pepper for 30 seconds. Add bok choy and mushrooms, stir-fry for 3 minutes.
4) Stir in tofu and broth mixture, bring to boil. Reduce heat and simmer, covered, until sauce is thickened and vegetables are softened.
Serve over rice or other grain.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 214 | ||
Calories from Fat: 87 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3985.3mg | 137 % | |
Potassium 602.5mg | 16 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 14.2g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 214
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