Quick and easy wok recipe. Can be made spicier.
Place tofu on paper towels to drain (at least 20 min.) Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in soy sauce, honey sesame oil and red pepper flakes. Set mixture aside.
Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add tofu and stir-fry until golden brown, about 4 min. Transfer tofu to plate using slotted spoon. Add remaining 2 tablespoons oil to wok and set over high heat. Add all mushrooms and stir-fry until golden, about 5 min.
Add ginger, garlic (and chili, optional -- see note) and stir-fry 1 minute. Add tofu, bell pepper and green onion and stir-fry 1 minute. Season with salt and pepper. Stir broth mixture, add to wok and bring to boil, stirring constantly. Spoon rice onto plates and top with vegetable stir-fry. 4 servings.
Can make spicy with 2 tablespoons minced jalapeno chili with seeds.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 465 | ||
Calories from Fat: 177 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4786.2mg | 165 % | |
Potassium 820.5mg | 22 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 48.4g | ||
Protein 21.9g | 31 % | |
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: 465
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