YIELD Makes 4 servings
|4||teaspoons reduced-sodium soy sauce|
|1||tablespoon rice wine or dry white wine|
|1/4||teaspoon chicken bouillon granules|
|1||package (10-1/2 ounces) extra-firm tofu, drained|
|3||teaspoons vegetable oil, divided|
|3||cups sliced fresh mushrooms|
|1||cup sliced leek|
|2||cloves garlic, minced|
|2||teaspoons minced fresh ginger|
|2||cups diagonally sliced carrots|
|3||cups torn stemmed spinach|
|4||cups hot cooked rice|
- Combine water, soy sauce, rice wine, cornstarch, sugar and bouillon granules in small bowl. Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles.
- Spray wok or large skillet with nonstick cooking spray; heat over medium-high heat. Add 1 teaspoon oil. Add mushrooms, leek, garlic and ginger. Stir-fry 2 to 3 minutes or until vegetables are tender. Remove from wok.
- Add remaining 2 teaspoons oil to wok; add carrots. Stir-fry 5 to 6 minutes or until crisp-tender. Add cornstarch mixture; stir-fry about 1 minute or until mixture boils and thickens. Stir in mushroom mixture, tofu and spinach. Cover; cook about 1 minute or until heated through. Serve over rice.
|Saturated Fat||1 g|
|Total Fat||11 g|
|Calories from Fat||20 %|
You Might Also Like
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.