July 30, 2014
Fragrant Three-Mushroom Tofu Stir-Fry
1 tablespoon sesame oil
2 tablespoons minced peeled fresh ginger
2 large cloves garlic, minced
1/4 teaspoon Chinese five-spice powder
3 cups (675g) sliced mushrooms, any 3 types
8 ounces (225g) extra-firm tofu, drained and sliced into 1/2 by 1-inch pieces
1 cup packed (225g) baby bok choy leaves
1 tablespoon soy sauce
1/2 cup (115g) chopped scallions (spring onions)
1 teaspoon cornstarch
1 cup (225ml) vegetable stock
In a wok, heat the oil and stir-fry the ginger, garlic and Chinese five-spice powder for about 1 minute, until fragrant. Add the mushrooms and sauté for another 3 minutes. Add the tofu, and sauté with the mushrooms for another 5 minutes. Add the bok choy, soy sauce and scallions, and cook for another 2 minutes.
Mix the cornstarch with the vegetable stock, and add to the wok. Simmer, stirring constantly, until the sauce is well thickened.
(Recipe courtesy of Margo DeMello, author of Low-Carb Vegetarian.)
All figures are per serving (assumes 4 servings).
Fat: 6 g
Carbs: 9 g
Fiber: 8 g
Protein: 3 g
Sodium: 423 mg