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Reduced Sodium Chicken Noodle Soup

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Shiitake Asparagus Stir-Fry with Tofu

Tempt them with Tofu

Soy foods may contain soy protein and isoflavones, two components with promise in lowering blood cholesterol and reducing risk of heart disease.

Did You Know?

Shiitake mushrooms, also called Chinese black mushrooms, have a slightly smoky flavor and spongy texture. Use only the caps; remove the tough fibrous stems and save them to use in soup stock.

Storage

Gingerroot freezes well. Wrap unpeeled gingerroot in plastic wrap, place it in an airtight container and freeze for up to six months. Frozen peeled slices are easy to chop or mince.

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Based on 9 ratings

Shiitake mushrooms add an earthy flavor to this colorful dish. From eatbetteramerica.

Prep Time:40 min

Start to Finish:40 min

makes:4 servings

Marinade
1/2	cup water
3	tablespoons soy sauce
1	tablespoon finely chopped gingerroot
1	tablespoon rice vinegar
2	teaspoons honey
Stir-Fry
1	(12.3-oz.) pkg. firm or extra-firm tofu, drained, cut into 1/2-inch cubes
2	teaspoons cornstarch
6	oz. uncooked vermicelli
1	tablespoon oil
1	medium carrot, thinly sliced diagonally
1	small onion, cut into thin wedges
12	oz. fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1	(3.5-oz.) pkg. fresh shiitake mushrooms, stems removed, sliced (about 1 1/3 cups)
1	garlic clove, minced

1.	In medium nonmetal bowl, combine all marinade ingredients; mix well. Add tofu cubes; stir gently. Let stand 5 minutes. Drain well, reserving marinade. Stir cornstarch into marinade. Set aside.
2.	Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.
3.	Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add drained tofu; cook 6 to 9 minutes or until lightly browned on all sides, turning carefully with pancake turner. Remove tofu from skillet; keep warm.
4.	In same skillet, heat oil over medium-high heat until hot. Add carrot, onion, asparagus, mushrooms and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Return tofu to skillet. Stir marinade; pour over tofu and vegetables. Cook and stir 30 to 60 seconds or until sauce is bubbly and thickened. Serve over vermicelli.

Nutritional Information

1/4 of Recipe: Calories 320 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 910mg; Total Carbohydrate 50g (Dietary Fiber 4g, Sugars 6g); Protein 16g Percent Daily Value*: Vitamin A 60%; Vitamin C 4%; Calcium 6%; Iron 20% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Medium-Fat Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

2 Reviews

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Very good!

The blend of tastes and textures in this dish is delicious. I used ground gingerroot instead of fresh gingerroot and it still tasted great.
Posted at 1:49 PM on July 1 2010 by kellyincali

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DELICIOUS!

This meal was so good! The blend of flavors with the soy sauce and ginger is AMAZING! I used ground ginger, and it tasted great. We added extra asparagus and extra carrots. This recipe is a definite keeper.
Posted at 1:49 PM on July 1 2010 by xjm25x