Sweet Mushroom w/ tofu stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
garlicgingerhoneyfirm tofumushroomsonionsceleryroma tomatogreen pepperdark mushroom soy saucesugarwatercoconut and olive oil (or your oil of choice)
Dice your tofu into small cubes no more than 3/4 inch cubed.
In a bowl combine 1 minced clove of garlic, 10 tsp minced ginger, 2 tablespoons olive oil, 2 tablespoons honey and 2 table spoons dark mushroom soy sauce. Add diced tofu, toss to coat and let sit for about 30 minutes at room temp.
In the mean time, chop your onions roughly, mince your remaining garlic, and lightly sautee in a wok (or big pan) add chopped bell peppers, sliced "matchbook style" carrots, and chopped celery to the pan, cook until crispy and hot. Add quartered mushrooms.
While that is cooking, prep a frying pan, medium heat, with some coconut oil, and start taking your tofu out of the marinade, use your fingers and scrape off the ginger bits so they dont' catch in the pan. Place the tofu in the frying pan and fry up until each side is browned and slightly crunchy. Add 3 table spoons of raw sesame seeds. Cook until done and then put on low to stay warm.
Add about 2 cups of water to the marinade, and pour over the veggies. Fold in.
If you want a thick glaze style sauce, use about 3 tablespoons of corn starch and a bit of water and mix into the sauce when it is hot in the pan with the veggies.
Serves 8 - 10
Number of Servings: 8
Recipe submitted by SparkPeople user LADY_TAHENA.
In a bowl combine 1 minced clove of garlic, 10 tsp minced ginger, 2 tablespoons olive oil, 2 tablespoons honey and 2 table spoons dark mushroom soy sauce. Add diced tofu, toss to coat and let sit for about 30 minutes at room temp.
In the mean time, chop your onions roughly, mince your remaining garlic, and lightly sautee in a wok (or big pan) add chopped bell peppers, sliced "matchbook style" carrots, and chopped celery to the pan, cook until crispy and hot. Add quartered mushrooms.
While that is cooking, prep a frying pan, medium heat, with some coconut oil, and start taking your tofu out of the marinade, use your fingers and scrape off the ginger bits so they dont' catch in the pan. Place the tofu in the frying pan and fry up until each side is browned and slightly crunchy. Add 3 table spoons of raw sesame seeds. Cook until done and then put on low to stay warm.
Add about 2 cups of water to the marinade, and pour over the veggies. Fold in.
If you want a thick glaze style sauce, use about 3 tablespoons of corn starch and a bit of water and mix into the sauce when it is hot in the pan with the veggies.
Serves 8 - 10
Number of Servings: 8
Recipe submitted by SparkPeople user LADY_TAHENA.
Nutritional Info Amount Per Serving
- Calories: 309.4
- Total Fat: 15.7 g
- Cholesterol: 0.0 mg
- Sodium: 448.3 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 3.6 g
- Protein: 10.0 g
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