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  • Stir Fry To Fu with Mushroom

Stir Fry To Fu with Mushroom

Serve 2
Nutritional Breakdown per serving (based on 4 servings, substituting soy sauce for dark soy sauce):
204 calories (kcal), 14 g total fat (22 percent calories from fat), 11 g Protein, 9 g carbohydrate, 0 mg Cholesterol, 736 mg Sodium, 1g Fiber.
At 3 servings the calorie count drops to 153.

  • 3/4 pound of soft tofu
  • 1 cup dried black or shiitake mushrooms or fresh mushrooms
  • 2 tablespoons vegetable oil
  • 1 tablespoon cornstarch
  • Remove the tofu from the package and drain.
  • Cut the tofu lengthwise through the middle, so that you have two equal pieces about 1/3-inch thick.
  • If using dried black or shiitake mushrooms, reconstitute by soaking in warm water for 30 minutes or until they have softened.
  • Add water to cornstarch and mix well.
  • Squeeze to remove excess liquid. If using fresh mushrooms, wipe with a damp cloth and slice.
  • Heat the wok. When the wok is ready, add the oil. Add the mushrooms and stir until they are heated through. Add the tofu. Stir-fry until the ingredients are heated through.
  • Add mixed cornstarch to thicken the juice.
  • Serve hot.

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