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 %|
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