Stir-Fried Tofu, Shiitake Mushrooms, and Chinese Peas

Randy Mayor; Jan Gautro
In this recipe, fresh ginger is combined with salt then sits for five minutes. The salt draws out some of the ginger juice, making it drier, which is better for stir -frying; it also decreases the ginger's pungency.
Yield: 2 servings (serving size: 1 3/4 cups)
Ingredients
- 1 tablespoon julienne-cut peeled fresh ginger
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 2 cups thinly sliced shiitake mushroom caps
- 1 cup snow peas, trimmed
- 1/2 teaspoon minced bird chile or 1 teaspoon minced serrano chile
- 1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
- 1/2 cup (1-inch) sliced green onions
- 3 tablespoons low-sodium soy sauce
Preparation
Combine ginger and 1/2 teaspoon salt in a small bowl; let stand for 5 minutes. Rinse ginger with cold water; pat dry. Combine ginger and cornstarch in bowl.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add mushrooms, and stir-fry 2 minutes or until tender. Add the ginger mixture, snow peas, and chile, and stir-fry 2 minutes. Add tofu; stir-fry 1 minute. Add onions and soy sauce; stir-fry 2 minutes.
Nutritional Information
- Calories:
- 208 (41% from fat)
- Fat:
- 9.4g (sat 2g,mono 2.5g,poly 4g)
- Protein:
- 15.4g
- Carbohydrate:
- 16.2g
- Fiber:
- 3.4g
- Cholesterol:
- 0.0mg
- Iron:
- 4.7mg
- Sodium:
- 775mg
- Calcium:
- 120mg
Member Ratings and Reviews
![]()
This was really good, I wish the tofu was crispier so next time, I will add it in sooner or saute it for a little bit longer. I also added some chicken thigh and breast meat to this. Very2 good!! Served with coconut rice.01/24/05
![]()
Quick, easy, and tasty. I included chicken in this recipe.10/30/04




