Tofu with Mushrooms and Broccoli

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Tofu with Mushrooms and Broccoli

 

Recipe By :Eating in Eden - Hermine Freed

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup vegetable stock

1 tablespoon arrowroot

3 cloves garlic -- minced

1/2 pound white mushrooms

2 broccoli stems -- sliced lengthwise, 1/2-inch thick

1 carrot -- finely sliced

2 tablespoons soy sauce or fish sauce

1/2 teaspoon sucanat

1/2 pound firm tofu

 

Dissolve the arrowroot in stock, reserving 2 tablespoons for the garlic. Steam

the broccoli, carrots, and mushrooms about 3 minutes. Heat the reserved stock

in a wok or pan and saute the garlic for a few seconds. Add the tofu, soy sauce

or fish sauce, and sugar and stir to coat the tofu. Add the broccoli, carrots,

and mushrooms and stir another minute. Pour in the stock and stir until

thickened. This dish can be made with broccoli stems or stems with flowers. It

is a great dish for using stems that otherwise may be wasted.

 

The author doesn't say, but I assume the mushrooms should be sliced or chopped.

And I'd probably cube the tofu.

 

 

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Per serving: 144 Calories (kcal); 6g Total Fat; (32% calories from fat); 11g

Protein; 15g Carbohydrate; trace Cholesterol; 226mg Sodium

Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0