Stir-Fried Shiitake Mushrooms With Tofu & Bok Choy
Shiitake mushrooms are packed with B vitamins and have the power to fight cancer cells, cardiovascular disease and infections. Here’s an easy — and delicious — way to incorporate them into your diet.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦- (4 servings)
1 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
1. Whisk together cornstarch and 1 tsp. water in bowl. Whisk in soy sauce, ginger, chili 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.
4. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.
𝗡𝗨𝗧𝗥𝗜𝗧𝗜𝗢𝗡 𝗣𝗘𝗥 𝗦𝗘𝗥𝗩𝗜𝗡𝗚 – (𝟰 𝘀𝗲𝗿𝘃𝗶𝗻𝗴𝘀 𝘁𝗼𝘁𝗮𝗹)
Carbohydrates: 18 g
Fat: 17 g
Fiber: 5 g
Protein: 13 g
Saturated Fat: 2 g
Sodium: 396 mg
Sugar: 5 mg
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