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Ingredients
US|METRIC
3 SERVINGS
- 3/4 cup vegetable broth (can use chicken broth if vegan isn't a concern)
- 3 Tbsp. soy sauce (I prefer Kikkoman)
- 1 Tbsp. rice wine vinegar
- 2 tsp. sugar
- 2 Tbsp. corn starch
- 5 Tbsp. oil (divided, I use peanut oil, but any vegetable oil is fine)
- 3/4 cup corn starch
- 14 oz. extra firm tofu (***pressed to release excess liquid and cut into 1-inch cubes)
- 1 cup sliced mushrooms (your choice)
- 1 peas (Big handful Chinese, with ends trimmed)
- 3 cloves garlic (minced)
- 1 Tbsp. ginger (minced)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium1160mg48% |
| Potassium450mg13% |
| Protein23g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A8% |
| Vitamin C4% |
| Calcium90% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
natalie penney 6 years ago
There was way too much cornstarch for the amount of tofu and the sauce turned out too bitter.