Three-Alarm Tofu and Mushroom Stir-Fry

[Guest guest]

THREE-ALARM TOFU AND MUSHROOM STIR-FRY

 

8 oz. tofu (preferably regular), drained, cut into 1/2 inch cubes

1/4 c. canned low-salt vegetable broth

1 tbsp. low-sodium soy sauce

1 tbsp. artificial sweetener (or Stevia)

1 tsp. oriental sesame oil

1/2 tsp. dried crushed red pepper

4 tbsp. vegetable oil

10 oz. button mushrooms, quartered

7 oz. fresh shiitake mushrooms, stemmed, chopped

1 tbsp. minced peeled fresh ginger

1 tbsp. minced garlic

1 tbsp. minced jalapeno chili with seeds

1/2 c. diced red bell pepper

1/2 c. thinly sliced green onion tops

 

Place tofu cubes on double-thick layer of paper towels. Let drain 20

minutes.

Whisk broth and cornstarch in medium bowl until cornstarch dissolves.

 

Mix in soy sauce, honey, sesame oil and crushed red pepper. Set mixture

aside.

Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high

heat.

 

Add tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to

plate using slotted spoon. Add remaining 2 tablespoons oil to wok and set

over high heat.

Add all mushrooms and stir-fry until golden, about 5 minutes.

 

Add ginger, garlic and chili and stir-fry 1 minute.

Add tofu, bell pepper and green onion and stir-fry 1 minute.

 

Season with salt and pepper. Stir broth mixture, add to wok and bring to

boil, stirring constantly. 4 servings.