Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you’re not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can’t find fresh lemongrass, you can leave it out.
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Serving Size: 1 to 4 serving (258g | ||
Recipe Makes: 3 to 4 servi | ||
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Calories: 159 | ||
Calories from Fat: 112 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 63.4mg | 2 % | |
Potassium 876.3mg | 23 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 7.8g | ||
Protein 4.6g | 7 % | |
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: 159
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