VEGAN-Vegetable Stir-Fry with Tofu

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* Exported from MasterCook *

 

Vegetable Stir-Fry with Tofu

 

Recipe By :Zuki Moon Noodles Restaurant, Washington, D.C.

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 tablespoons olive oil

8 ounces firm tofu -- well drained, cut into 1/2 " slices

2 tablespoons minced peeled fresh ginger

3 garlic cloves -- minced

1 pound fresh shiitake mushrooms -- stems trimmed, caps sliced

2 cups broccoli florets

2 red bell peppers -- cut into strips

2 bunches green onions -- cut into 1-inch pieces

1/2 cup sake or dry white wine

1/4 cup soy sauce

1 tablespoon oriental sesame oil

 

Heat 3 tablespoons olive oil in large non-stick skillet or wok over high heat.

Add tofu; stir gently until starting to brown around

edges, about 4 minutes. Using slotted spoon, transfer to bowl. Add 3

tablespoons oil, ginger and garlic to skillet; stir 1 minute.

Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes.

Add broccoli, bell peppers and green onions;

stir-fry until vegetables are crisp-tender; about 3 minutes. Return tofu to

skillet; stir to mix. Stir in sake, soy sauce and

sesame oil; simmer 1 minute. Season with salt and pepper. Transfer to large

bowl and serve.

 

Description:

" An easy stir-fry from the casual Zuki Moon Noodles in Washington,

D.C. "

Source:

" Bon Appétit, September 2000 "

S(Formatted by):

" KES on 9/13/00 "

Copyright:

" Condé Nast Publications "

 

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Per serving: 344 Calories (kcal); 27g Total Fat; (70% calories from fat); 10g

Protein; 16g Carbohydrate; 0mg Cholesterol; 1052mg

Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 26076 0 4204 0 0 0 3186 0 1356