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    You are in: Home / Recipes / Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion Recipe
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    Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion

    Average Rating:

    2 Total Reviews

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    • on August 23, 2005

      This is pretty good - nothing SPECTACULAR, but quite tasty. I used PAM instead of oil for the stir-frying (I have a really good nonstick pan). Thanks for the recipe.

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    • on September 19, 2012

      This is really good! I made a couple of changes- I used dried shitakes that I re-hydrated while the tofu was marinating, and added shiratake noodles. I also added a touch of MSG, since the flavor needed a little something to make it pop. I love the marinated tofu- once the edges are browned, the flavor is just wonderful; toasty, slightly spicy from the pepper flakes, and VERY Japanese from the marinade ingredients. A splash of lime juice would also be yummy here, but would take it in a more Thai direction. I started the peas, mushrooms, garlic and ginger at the same time, but I also cooked them until the peas were just barely crisp (I don't like my veggies cooked past barely crisp-tender). Since I added the noodles (which were a bit watery), the sauce wasn't quite as thick as I'd like it, so I might up the cornstarch just a bit next time. I'm really looking forward to having the leftovers of this for lunch tomorrow! Just another thought- if you aren't a big tofu fan, this would also be good with cubed chicken breast; as long as you marinate it for longer.

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    Nutritional Facts for Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 210.6
     
    Calories from Fat 106
    50%
    Total Fat 11.8 g
    18%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 770.4 mg
    32%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 4.1 g
    16%
    Sugars 7.9 g
    31%
    Protein 10.6 g
    21%

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