Teriyaki Tofu with Mushrooms and Cabbage

Teriyaki Tofu with Mushrooms and Cabbage Image by: Teriyaki Tofu with Mushrooms and Cabbage Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2004

Ingredients

  • 1 cup shredded cabbage
  • 1 cup bean sprouts
  • 1 cup sliced mushroom
  • 454 g medium-firm tofu
  • 2 cloves of garlic minced
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon grated gingerroot
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoon cornstarch
  • 1 green onion chopped

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
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Teriyaki Tofu with Mushrooms and Cabbage

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