YumYum Divas YumYum Recipes: Vegetables with Tofu, contributed by TwinLakesChef

Recipe Title: Vegetables with Tofu

Contributed by: TwinLakesChef

Note from the Diva
Make ahead tip: Soak mushrooms and bean threads; drain,
cover and chill up to 4 hours. Prepare carrots, cauliflower
and onions; cover and chill up to 4 hours. Prepare as directed below

List of Ingredients
4 dried shiitake mushrooms
2 ounces bean threads (cellophane noodles)
3 tablespoons water
3 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 tablespoon cooking oil
1-1/2 cups small cauliflower flowerets
2 medium carrots, thinly sliced (1 cup)
1 medium onion, cut into thin wedges
4 ounces fresh medium mushrooms, quartered (1-1/2 cups)
1 9-ounce package frozen French-style green beans, thawed
1 8-ounce can bamboo shoots, drained
8 ounces firm tofu (bean curd), well-drained and cut into
1/2-inch pieces
Carrot roses (optional)
Cilantro or parsley sprigs (optional)

Preparation
In a small bowl cover shiitake mushrooms with warm water. Let soak for 30 minutes. Rinse and squeeze to drain thoroughly.
Cut mushroom caps into thin slices. Discard stems. Set aside.

Soak bean threads in enough warm water to cover for 30 minutes.
Drain well. Cut into 3-inch lengths. Set aside.

For sauce, in a small bowl stir together 3 tablespoons water,
soy sauce, sugar, and sesame oil. Set aside.

Pour cooking oil into a wok or 12-inch skillet. (Add more cooking
oil as necessary during cooking.) Preheat over medium-high heat.
Stir-fry cauliflower in hot oil for 2 minutes. Add carrots and onion;
stir-fry for 2 minutes. Add fresh mushrooms; stir-fry for 1 minute.
Add thawed green beans, bamboo shoots, shiitake mushrooms, and bean threads; stir-fry about 2 minutes more or until
vegetables are crisp-tender.

Stir sauce. Add sauce to the hot wok. Add tofu. Gently
stir all ingredients together to coat with sauce. Cover
and cook for 1 to 2 minutes more or until heated through.
Serve immediately. Garnish with carrot roses and cilantro
or parsley sprigs, if desired. Makes 4 servings.

Cookbook Category
Entree

Special Equipment Needed: Wok

General Cooking/Prep Method
Stir Fry

Extra Features of Recipe
Difficulty Level-Moderate
Vegetarian/Vegan

Nutritional Analysis: Per serving: 260 calories, 10 g total fat, 1 g saturated fat, 0 mg cholesterol, 812 mg sodium, 34 gcarbohydrate, 13 g protein.

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