Entrees
Tofu with Soy-Ginger Vegetables
Makes about 4 servings
Tofu with Soy-Ginger Vegetables
Makes about 4 servings
Browning the tofu gives added flavor and dimension to this great meatless main meal.
Nutritional information per serving: Calories 190 (35% from fat)
carb. 5g
pro. 23g
fat 7g
sat. fat 1g
chol. 62mg
sod. 117mg
calc. 19mg
fiber 0g
carb. 5g
pro. 23g
fat 7g
sat. fat 1g
chol. 62mg
sod. 117mg
calc. 19mg
fiber 0g
Ingrédients
- Ginger Marinade
- ½cup soy or tamari sauce, reduced sodium
- ½cup rice vinegar
- 1tablespoon fresh lime juice
(about ½ medium lime) - 1teaspoon sesame oil
- 2scallions, trimmed and thinly sliced
- 2tablespoons chopped fresh cilantro
- 1½-inch piece fresh ginger, peeled and finely chopped
- 1garlic clove, peeled and finely chopped
- ¼teaspoon freshly ground black pepper
- Vegetables
- ½cup broccoli florets, cut into
1-inch pieces - ½cup sugar snap peas, trimmed
- 1large portobello mushroom, cut into 1-inch pieces
- Tofu
- 8ounces extra-firm tofu
- ¼teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- 1½teaspoons grapeseed oil
1quart water, for steaming
Preparation
- 1.Whisk the soy sauce, rice vinegar, lime juice and sesame oil together in a shallow baking dish. Stir in the remaining marinade ingredients. Add the vegetables, cover and marinate until ready to use (no more than 1 hour).
- 2.While the vegetables are marinating, place the tofu on a paper towel-lined plate to drain. Pat dry and then season with the salt and pepper. Cut into 4 even pieces; reserve.
- 3.Put the oil into the cooking pot of the Multicooker set to Brown/Saute at 400°F. Once preheated, add the tofu and brown all over, about 4 minutes per side. Remove and reserve.
- 4.Carefully wipe out the cooking pot and add 1 quart of water. Insert the steaming rack and cover. Set to Steam for 7 minutes. Once tone sounds, place the drained marinated vegetables on the steaming rack. Cover and steam vegetables.
- 5.Once vegetables are cooked, remove and serve with the seared tofu. If desired, marinating liquid can be reduced to serve as a sauce. To do so, carefully remove the pot and empty the water. Add the marinade and set to Brown/Sauté at 350°F. Allow to reduce slightly. Cool no more than 8 minutes.
