Teriyaki Tofu with Mushrooms and Cabbage
Teriyaki Tofu with Mushrooms and Cabbage
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 122 |
| pro | 11 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 509 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 18 |
| vit A | 1 |
| vit C | 13 |
| folate | 27 |
Ingredients
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 454 g medium-firm tofu
- 2 cloves of garlic, minced
- 2 tbsp teriyaki sauce
- 1 tbsp grated gingerroot
- 1 tbsp light soy sauce
- 1/4 tsp pepper
- 1-1/2 tsp cornstarch
- 1 green onion, chopped
Preparation
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.
Source : Canadian Living Magazine: March 2004
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