Teriyaki Tofu With Mushrooms And Cabbage Recipe

How to make it

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• 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 then 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 15-20 minutes.
• In small saucepan, whisk cornstarch with 1 Tbsp (15 mL) water.
• Drain liquid from pie plate into saucepan and bring to a boil over medium heat, whisking, until thickened, about 1 minute.
• Spoon over tofu.
• Sprinkle with sliced green onion.
• Nutritional Info Per serving:
• approximately
• 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%