University of Illinois Extension

Tofu with Shitake Mushrooms

3 shiitake mushrooms
1 C water
1 C green peas
1 carrot, minced
1 tsp sesame oil, optional
1 package tofu, drained
¼-½ tsp salt
1 tsp soy sauce

Soak mushrooms in water 20 minutes. Drain, reserving water, and finely chop. (Tough stems may be saved for soup stock.)

Sauté mushrooms for 2 minutes. Add peas and carrot and sauté 2 more minutes. Add 1/3 C reserved soaking water and salt. Cover and cook 20 minutes. Add soy sauce.

Puree tofu in blender with 1/3 C reserved soaking liquid. Add to cooked vegetables and stir. Cook for 5 minutes and serve. Serves 4.

Nutrition Information: Servings: 4, Amount/Serving: Calories 159, Total Fat 7g, Sat. Fat 1g, Cholesterol 0mg, Sodium 300mg, Total carbohydrate 8g, Sugars 3g, Dietary Fiber 5g, Protein 13g, Calcium 308mg, Vitamin D 0 IU.