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Ингредиенты
- 6 x dry black mushrooms
- 1/2 pkt regular-hard tofu - (7 ounce pkg) liquid removed
- 2 tsp soy sauce
- 1 Tbsp. cornstarch
- 2 Tbsp. veg. oil
- 1 sm zucchini sliced
- 1/2 c. sliced bamboo shoots
- 1 x leek, white part only cut 1/2" rings
- 3/4 c. vegetable broth
- 2 Tbsp. soy sauce
- 2 tsp sugar
- 1 tsp sesame oil
- 1 tsp cornstarch dissolved in
- 2 tsp water (optional)
Инструкции
- Soak mushrooms in hot water to cover till softened, about 15 min; drain. Trim and throw away stems. Leave caps whole. Cut tofu into 3/4-inch cubes. Place tofu in a bowl with soy sauce and stir gently to coat. Sprinkle cornstarch over tofu then stir to coat all sides.
- Place a wide non-stick frying pan over medium heat till warm. Add in 1 Tbsp. veg. oil, swirling to coat sides. Add in tofu and cook till golden on all sides, about 3 min. Remove and drain on paper towels.
- Place a wok over high heat till warm. Add in remaining 1 Tbsp. veg. oil, swirling to coat sides. Add in mushrooms, zucchini, bamboo shoots, leeks; stir-fry for 2 min. Add in a few drops of water if wok appears dry. Add in tofu and cook for 1 minute.
- Place vegetable mix in a clay pot or possibly 2-qt pot. Add in broth, soy sauce, sugar, and sesame oil; bring to a boil over medium heat. Reduce heat to low, cover, and simmer till vegetables are tender, 6 to 8 min. If you like, add in cornstarch solution and cook, stirring, till sauce boils and thickens.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 71 | 66% |
| Total Fat 8.09g | 10% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 781mg | 33% |
| Potassium 210mg | 6% |
| Total Carbs 8.09g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.76g | 3% |
| Protein 1.98g | 3% |
