Citrus #4 - Stir-Fried Orange-Ginger Tofu xp

[Guest guest]

I am not sure where I found this originally.

 

 

Stir-Fried Orange-Ginger Tofu

 

3 tablespoons thawed orange juice concentrate

1 tablespoon dry sherry

1 Y2 teaspoons cornstarch

1 teaspoon brown sugar

2 teaspoons dark sesame oil

1/2 teaspoon salt

1 tablespoon oil

1 tablespoon minced peeled fresh ginger

3 garlic cloves, crushed

1-2/3 cups sliced shiitake mushrooms, caps and

stems

(about 1 [3-1/2-ounce] package)

1-1/4 cups (1-inch) sliced asparagus (about 1/2

pound)

1-1/4 cups thinly sliced leek (about 2 large)

1/2 pound firm tofu, drained and cubed

 

Combine the first 6 ingredients in a small bowl,

and set cornstarch

mixture aside.

 

Heat 1 tablespoon oil in a stir-fry pan or a wok

over medium heat.

 

Add minced ginger and crushed garlic; stir-fry 30

seconds. Add sliced

mushrooms, asparagus, and leek; stir- fry for 3

minutes.

 

Add the cubed tofu; stir-fry 4 minutes.

 

Stir in cornstarch mixture. Bring to a boil; cook

for 1 minute.

 

Yield: 3 servings (serving size: 1 cup).

 

CALORIES 218 (49% from fat); FAT 11.8g (sat 1.4g,

mono 4.8g, poly 4.8g);

PROTEIN 9.2g; CAR8 21.6g; ABER 3.2g; CHOL Omg;

IRON 6mg; SODIUM 408mg; CALC 130mg I;!)

 

from Cooking Light magazine May 2000