Tofu & Mushroom Stir-Fry

[Guest guest]

Yields: 4 servings

 

1 package (14 to 16 oz.) firm tofu, rinsed and drained

1/4 teaspoon cornstarch

2 tablespoons vegetable oil

1 carrot, julienned

1/4 pound fresh snow peas, trimmed and cut diagonally in half

1 pound mixed fresh mushrooms (button, crimini and shiitake*),

cut into 1/2-inch thick slices

1/3 cup Black Bean Sauce with Garlic

1-1/2 teaspoons Soy Sauce

Hot cooked rice

 

 

Cut tofu into 3/4-inch cubes; separate and drain on layers of paper

towels 10 minutes.

 

Meanwhile, blend cornstarch with 1/4 cup water.

 

Heat oil in wok or large skillet over medium-high heat until hot.

 

Add carrot and snow peas; stir-fry 1 minute.

 

Add mushrooms; stir-fry 3 minutes.

 

Add tofu; cook, stirring gently, 1 minute.

 

Stir in black bean sauce, soy sauce and cornstarch mixture.

 

Cook and stir until sauce boils and thickens slightly.

 

Serve with rice.

 

 

 

 

 

NOTE: Remove and discard stems from shiitake.