- Cut tofu into 3/4-inch cubes; separate and drain on layers of paper towels 10 minutes.
- Meanwhile, blend cornstarch with 1/4 cup water.
- Heat oil in wok or large skillet over medium-high heat until hot. Add carrot and snow peas; stir-fry 1 minute. Add mushrooms; stir-fry 3 minutes. Add tofu; cook, stirring gently, 1 minute.
- Stir in black bean sauce, soy sauce and cornstarch mixture. Cook and stir until sauce boils and thickens slightly.
- Serve with rice. *Remove and discard stems from shiitake.
Tofu & Mushroom Trio Stir-Fry
Yield
Yield: 4 servings
kikkoman products used:
ingredients
1 package (14 to 16 oz.) firm tofu, rinsed and drained
1/4 teaspoon cornstarch
2 tablespoons vegetable oil
1 carrot, julienned
1/4 pound fresh snow peas, trimmed and cut diagonally in half
1 pound mixed fresh mushrooms (button, crimini and shiitake*),
cut into 1/2-inch thick slices
1/3 cup Kikkoman Black Bean Sauce with Garlic
1-1/2 teaspoons Kikkoman Soy Sauce
Hot cooked rice
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
