Home Cooks > Recipes > Tofu & Mushroom Trio Stir-Fry

  • Share/Bookmark

Ingredients

Yield: Yield: 4 servings

1 package (14 to 16 oz.) firm tofu, rinsed and drained
1/4 teaspoon cornstarch
2 tablespoons vegetable oil
1 carrot, julienned
1/4 pound fresh snow peas, trimmed and cut diagonally in half
1 pound mixed fresh mushrooms (button, crimini and shiitake*),
cut into 1/2-inch thick slices
1/3 cup Kikkoman Black Bean Sauce with Garlic
1-1/2 teaspoons Kikkoman Soy Sauce
Hot cooked rice

Instructions

  1. Cut tofu into 3/4-inch cubes; separate and drain on layers of paper towels 10 minutes.
  2. Meanwhile, blend cornstarch with 1/4 cup water.
  3. Heat oil in wok or large skillet over medium-high heat until hot. Add carrot and snow peas; stir-fry 1 minute. Add mushrooms; stir-fry 3 minutes. Add tofu; cook, stirring gently, 1 minute.
  4. Stir in black bean sauce, soy sauce and cornstarch mixture. Cook and stir until sauce boils and thickens slightly.
  5. Serve with rice.

    *Remove and discard stems from shiitake.

IF YOU LIKE THIS, TRY...

Subscribe to our bi-monthly eNewsletter

Sign Up Now

Products
Soy Sauces
Teriyaki Sauces
Gluten-Free Products
Teriyaki Takumi Sauces
Quick & Easy Marinades
Breadings & Coatings
Ponzu Sauces
Asian Authentics
Rice Vinegars
Curry Sauces
Seasoning Mixes
Soup Mixes
PEARLĀ® Organic Soymilk
PEARLĀ® Organic Smart Soymilk
Recipes
Appetizer
Entrees
Salads
Soups
Side Dishes
Miscellaneous
Videos & Cooking Demos
Seasonal Favorites
Store

©2017 KIKKOMAN SALES USA, INC. All Rights Reserved

PrivacySitemap