Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetarian - Miso Glazed With Cabbage And Peppers
Famous Authors (View All Authors)
Vegetarian - Miso Glazed With Cabbage And Peppers Post by :Lucas Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1337

Click below to download : Vegetarian - Miso Glazed With Cabbage And Peppers (Format : PDF)

Vegetarian - Miso Glazed With Cabbage And Peppers

1 pound tofu -- extra-firm
1 small cabbage
3 Tablespoons dry sherry or mirin
3 Tablespoons miso
2 Tablespoons fresh ginger -- minced
1 Tablespoon fresh lemon juice
1 Tablespoon soy sauce
1 Tablespoon sugar
1/2 teaspoon sesame oil
2 large red bell peppers -- cut in strips
8 scallions -- thinly sliced
1 1/2 Tablespoons sesame seeds

Cut tofu into 8 slices. Cut cabbage into 8 wedges.

Set cutting board at a slant over sink. Cover with foil. Arrange tofu slices in a single layer and cover with second sheet of foil. Place another cutting board or a weight over all. Drain for 30-45 minutes. Pressed tofu will keep, well wrapped in refrigerator overnight.

In a small bowl, whisk mirin or sherry with miso, ginger, lemon juice, soy sauce, sugar, chile paste and sesame oil until blended.

In a shallow non-reactive pan, arrange tofu in a single layer and pour 1/3 up of marinade over it, turning to coat. Cover and marinate in refrigerator for 30-60 minutes.

Preheat oven to 425. Lightly oil a 9x13 roasting pan or coat it with nonstick spray.

Arrange cabbage wedges, cut-side down in 2 rows. Scatter bell peppers around cabbage. Sprinkle with scallions. Pour remaining marinade over vegetables. Cover tightly with foil. Bake vegetables for 25 to 35 minutes or until tender.

Meanwhile, in a small skillet, toast sesame seeds over low heat, stirring constantly until fragrant, about 3-5 minutes.Transfer to a small bowl.

Once vegetables are tender, overlap tofu slices in center of pan and baste with any pan juices. Roast, uncovered, for 12 to 15 minutes, or until tofu is heated through. Sprinkle with sesame seeds and serve.

If you like this book please share to your friends :

Vegetarian - Mu Shu Tofu Vegetarian - Mu Shu Tofu

Vegetarian - Mu Shu Tofu
2 tbsp. soy sauce 1 tsp. cornstarch 1 tbsp. rice vinegar 1 tsp. sugar 1 (16 oz.) pkg. extra-firm tofu – drain and cut in 1/2" cubes 2 medium portobello mushrooms -- sliced thinly stems from mushrooms -- sliced 2 tbsp. canola or corn oil 12 scallions – cut in 2" lengths 1 tbsp. fresh ginger -- minced 2 cloves garlic -- minced 4 eggs -- beaten 1/4 cup Chinese rice wine, vermouth or white wine soy sauce or salt -- to taste 1/2 cup mung bean or soybean sprouts 16 mandarin pancakes -- or 12 small flour tortillas 1/2

Vegetarian - Low-fat Spicy Hot Tofu And Rice Vegetarian - Low-fat Spicy Hot Tofu And Rice

Vegetarian - Low-fat Spicy Hot Tofu And Rice
2 tablespoons fermented black beans, rinsed 3 cloves garlic minced 1 tablespoon soy sauce 1 tablespoon rice wine or sherry 1 teaspoon sugar 1 tablespoon sesame oil 1 tablespoon ginger minced 3 tablespoons green onion minced 14 ounces firm tofu cubed 1 tablespoon hot chili paste 1 cup vegetable stock 1 tablespoon cornstarch, mixed with 2 tablespoon water 6 cups cooked rice cilantro for garnish Mash black beans with garlic, soy, wine and sugar. Heat oil in wok. Add black bean paste, ginger and green onion. Add tofu and turn gently. Add chili paste and stock. Cover and cook