In a skillet brown the onion over moderately high heat, stirring occasionally, add the mushrooms and saute the mixture, stirring until the mushrooms are tender. Add the garlic and the gingerroot and saute the mixture, stirring for 1 minute. Stir the cornstarch mixture, add it to the skillet with the soy sauce, the tofu and 1/2 cup water, and simmer the mixture, stirring gently and turning the tofu to coat it with the sauce for 2 or 3 minutes. Stir in the snow peas and cook the mixture stirring gently for 30 seconds and serve the tofu mixture over the rice. Serves 2
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 2|
|Calories from Fat: 72 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 425.5mg||15 %|
|Potassium 727.3mg||19 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 21g|
|Protein 14.5g||21 %|
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Calories per serving: 216
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