- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2004
Ingredients
Method
Place greased rack in shallow pan or bamboo steamer in wok; pour in enough water to come about 1 inch (2.5 cm) below rack. Cover and bring to boil; reduce heat to medium high.
Meanwhile, spread cabbage in 9-inch (23 cm) pie plate; add bean sprouts and mushrooms. Cut tofu vertically into 4 slices; place on mushrooms. In small bowl, whisk together garlic, teriyaki sauce, ginger, soy sauce and pepper; drizzle over tofu.
Place pie plate on rack in pan; cover and steam until cabbage is tender, about 15 minutes.
In small saucepan, whisk cornstarch with 1 tbsp (15 mL) water. Drain liquid from pie plate into saucepan; bring to boil over medium heat, whisking, until thickened, about 1 minute. Spoon over tofu. Sprinkle with green onion.
Nutritional facts <b>Per serving:</b> about
- Sodium 509 mg
- Protein 11 g
- Calories 122.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 18.0
- Folate 27.0
- Calcium 18.0
- Vitamin A 1.0
- Vitamin C 13.0
