Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

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Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy image

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Ingredients

  • tsp. cornstarch
  • 2 Tbs. low-sodium soy sauce
  • 2 tsp. minced fresh ginger
  • 2 tsp. Thai chile sauce, such as sriracha
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. sesame oil
  • 3 Tbs. organic canola oil, divided
  • 1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
  • 1 lb. bok choy, cut into 1 ½-inch pieces
  • 2 cups sliced fresh shiitake mushrooms

Preparation

  1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.
  2. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate. Add 1 Tbs. oil to pan. Stir-fry bok choy 4 minutes; transfer to plate.
  3. Add remaining 1 Tbs. oil to pan. Stir-fry mushrooms 2 minutes, or until tender. Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.

Nutrition Information

  • Calories: 267
  • Carbohydrate Content: 18 g
  • Fat Content: 17 g
  • Fiber Content: 5 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 396 mg
  • Sugar Content: 5 g
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