Mushroom & Tofu Stir-Fry

• portions: 5 servings
• temps actif: 20 minutes
• temps total: 20 minutes

Ingrédients

4 tablespoons peanut oil or canola oil, divided

1 pound mixed mushrooms, sliced

1 medium red bell pepper, diced

1 bunch scallions, trimmed and cut into 2-inch pieces

1 tablespoon grated fresh ginger

1 large clove garlic, grated

1 (8 ounce) container baked tofu or smoked tofu, diced

3 tablespoons oyster sauce or vegetarian oyster sauce (see Tip)

Instructions

Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions, ginger and garlic; cook for 30 seconds more. Transfer the vegetables to a bowl.

Add the remaining 2 tablespoons oil and tofu to the pan. Cook, turning once, until browned, 3 to 4 minutes. Stir in the vegetables and oyster sauce. Cook, stirring, until hot, about 1 minute.

Nutrition

• Calories: 171 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 0 g
• Sodium: 309 mg
• Glucides Totaux: 9 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 4 g
• Protéines: 8 g