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Stir-Fried Tofu and Mushrooms

in Lettuce Leaves

Stir-Fried Tofu and Mushrooms - Stir-Fried Tofu and Mushrooms - Asian-inspired dish: Great for a buffet
132 kcal
Stir-Fried Tofu and Mushrooms - Asian-inspired dish: Great for a buffet

(0)

Difficulty:easy
Preparation:15 min
Ready in:45 min
Low-sugar
Vegetarian
High-protien
high-fiber
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
132
7%
Protein
8 g
16%
Fat
6 g
8%
Added Sugar
1 g
1%
Carbohydrates
10 g
4%
Roughage
5 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

6dried Shiitake mushroom (about 10 grams)
8 sheetsIceberg lettuce (about 120 grams)
3Scallions
2Garlic clove
1 piecefresh Ginger root (about 30 grams)
2Shallots
1 pieceGreen cabbage (300 grams)
½ bunchesCilantro
4 ouncessmoked Tofu
3 tablespoonsSoy sauce
2 tablespoonsHoisin sauce
½ teaspoonsbrown Sugar
½ teaspoonsSesame oil
1 teaspoonCornstarch
1 tablespoonCanola oil

Kitchen Utensils

1 Measuring cups, 2 Bowls, 1 Salad spinner, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 Sieve, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Wok, 1 Wooden spoon, 1 Large knife

Directions

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1 Soak mushrooms in 100 ml (approximately 1/4 cup) of hot water and for 10 minutes. Rinse and spin dry the lettuce leaves. Rinse scallions, trim and cut into thin rings.
2 Peel the garlic and crush with the flat side of a knife. Peel ginger root and finely grate. Peel shallots and chop finely.
3 Trim cabbage, rinse, remove the stalk and cut into narrow strips.
4 Drain the mushrooms in a sieve and collect the soaking water in a small bowl. Remove mushroom stems and finely chop the mushroom caps.
5 Rinse cilantro, shake dry and finely chop stalks and leaves separately.
6 Cut tofu into small cubes.
7 Mix soy sauce and hoisin sauce in a small bowl with 4 tablespoons mushroom water, sugar and sesame oil. Mix cornstarch in a little cold water and mix into the sauce.
8 Heat the wok, add canola oil and swirl to coat. Add shallots, garlic, ginger and cilantro stalks and fry while stirring for 1 minute.
9 Add tofu and stir for 1 minute. Add mushrooms and cabbage and cook 2-3 minutes stirring constantly.
10 Add sauce mixture and bring to a boil. Add chopped cilantro leaves and stir. Spread the mixture on lettuce leaves. Sprinkle with scallions and serve.
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