Directions:
- Stir first 5 ingredients in 2 cup measure and whisk
- Combine vinegar and cornstarch in small bawl with whisk
- Press tofu gently between 2 layers of paper towels
- Remove stems form mushrooms.
- Heat wok over med high heat. add oil
- Add scallions and next 3 ingredients thru ginger and stir fry for 1 min.
- Add broth mixture. bring to simmer, cover and reduce heat ti medium. cook 5 minutes. add tofu and mushrooms and cover and simmer for 5 minutes
- Increase heat to high. stir in cornstarch mixture. cook about 1 minutes
- Serve over rice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.03 Kcal (2466 kJ) | ||
| Calories from fat | 151.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.79g | 26% | |
|---|---|---|---|
| Cholesterol | 1.76mg | 1% | |
| Sodium | 535.03mg | 22% | |
| Potassium | 559.99mg | 12% | |
| Total Carbs | 82.12g | 27% | |
| Sugars | 7.05g | 28% | |
| Dietary Fiber | 8.98g | 36% | |
| Protein | 22.3g | 45% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 5mg | 28% | |
| Calcium | 261.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 157.16 Kcal (658 kJ) | ||
| Calories from fat | 40.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 26% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 1% | |
| Sodium | 142.76mg | 22% | |
| Potassium | 149.41mg | 12% | |
| Total Carbs | 21.91g | 27% | |
| Sugars | 1.88g | 28% | |
| Dietary Fiber | 2.4g | 36% | |
| Protein | 5.95g | 45% | |
| Vitamin C | 1.9mg | 12% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 1.3mg | 28% | |
| Calcium | 69.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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