Categories: healthy shiitake asian

Ingredients

• 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

Directions

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.

Email to a friend | Print this recipe | Back