Tofu, Portobello Mushroom and Vegetable Stir-Fry

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 2 portobello mushrooms
  • 2 tablespoons vegetable oil
  • 1/2 sweet onion chopped
  • 3 cloves garlic minced
  • 1 pkg (425 g) firm tofu cubed
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Asian chili sauce
  • 1 sweet green pepper coarsely chopped
  • 2 cups lightly packed napa cabbage sliced
  • 1 green onion thinly sliced
  • 1 teaspoon sesame oil

Method

Cut stems off mushrooms; trim hard end off each stem. With spoon, scrape dark gills from bottom of caps. Halve caps; slice caps and stems crosswise into 1/3-inch (8 mm) thick slices. Set aside.

In wok, heat oil over high heat; stir-fry chopped onion for 30 seconds. Add garlic; stir-fry for 10 seconds. Add mushrooms; stir-fry until softened, 1 to 2 minutes.

Add tofu, rice wine and soy sauce; stir-fry until dry. Stir in hoisin and chili sauces; stir-fry for 30 seconds. Add green pepper and cabbage; stir-fry until coated.

Stir in 1/2 cup water; cover and cook, stirring once, until vegetables are tender-crisp, about 3 minutes. Uncover and cook until no liquid remains, about 5 minutes. Stir in green onion and sesame oil.

Nutritional facts Per serving: about

  • Sodium 419 mg
  • Protein 19 g
  • Calories 288.0
  • Total fat 16 g
  • Potassium 798 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 20 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 19.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tofu, Portobello Mushroom and Vegetable Stir-Fry