BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Vegetarian - Tofu - Tofu Vegetable Hot Pot

Famous Authors (View All Authors)

Post by :howel Category :Learning Kitchen Author :Unknown Date :March 2012 Read :4096

Click below to download : Vegetarian - Tofu - Tofu Vegetable Hot Pot (Format : PDF)

Vegetarian - Tofu - Tofu Vegetable Hot Pot

1 teaspoon vegetable oil
cooking spray
1 cup thinly sliced shallots
1 tablespoon matchstick-cut peeled fresh ginger
1 teaspoon ground turmeric
1 serrano chile, thinly sliced
1 clove garlic, minced
1 1/2 cups shredded green cabbage
1 cup sliced shiitake mushroom caps (about 3 ounces)
1/2 cup (1/4-inch-thick) diagonally cut carrot
1 cup water
1/4 cup low-sodium soy sauce
1/2 teaspoon sea salt
1 (14 ounce) can light coconut milk
1 pound water-packed firm tofu, drained and cut into 1-inch cubes
2 tomatoes, cut into 1-inch-thick wedges
1/2 cup torn basil leaves
1/4 cup (1-inch) sliced green onions
2 cups hot cooked jasmine rice
4 lime wedges

Heat oil in large nonstick skillet coated with cooking spray over medium-high heat. Add shallots; saute 2 minutes. Reduce heat to medium.

Add ginger, turmeric, chile, and garlic; cook 1 minute, stirring constantly. Add cabbage, mushrooms, and carrot; cook 2 minutes, stirring occasionally.

Stir in water, soy sauce, salt, and coconut milk; bring to a boil. Add tofu. Reduce heat; simmer 5 minutes. Add tomato; simmer 3 minutes. Stir in basil and onions. Serve over rice with lime wedges.

Yield: 4 servings (serving size: 2 cups soup, 1/2 cup rice, and 1 lime wedge). 407 cal, 10.2g fat, 14.5g pro, 63.3g carb, 4.8g fiber, 0mg chol, 4.4mg iron, 933mg sod, 87mg calc.

Source: Cooking Light-10/02

NOTES : Tame this firey soup by seeding the chile. If you love heat, try using 2 chiles.

If you like this book please share to your friends :

NEXT BOOKS

Vegetarian - Tofu In A Hurry

1 pound firm tofu 1 tablespoon canola oil 2 teaspoons cumin seed 1-1/2 tablespoons fresh ginger -- grated 1 small chili pepper -- or pinch cayenne pepper 3/4 pound ripe tomatoes -- cored and finely chopped 2 teaspoons curry powder -- (2 to 3) 1/2 teaspoon ground turmeric 1 cup frozen peas --thawed 3 tablespoons fresh cilantro or parsley -- chopped tamari or soy sauce Press the tofu for 10-15 minutes. You do this

PREVIOUS BOOKS

Vegetarian - Tofu - Tofu Teriyaki Bites

3/4 C. orange juice 1/2 C. low-sodium or regular soy sauce 1/4 C. Worcestershire sauce 1/4 C. plus 1 Tbsp. brown sugar 1 Tbsp. minced fresh gingerroot 2 Tbsp. Canola oil 1/2 tsp. freshly ground black pepper 1 lb. extra-firm tofu, cut into 3/4" cubes In a medium mixing bowl, whisk together all of the ingredients except the tofu. Add tofu to the marinade, cover and refrigerate for 2 to 4 hours. Stir the marinade and tofu after 1 hour. Preheat oven to 375 degrees F. Line a 9x13 baking pan with aluminum foil. With a slotted spoon or tongs remove

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Vegetarian - Tofu - Tofu Vegetable Hot Pot

Vegetarian - Tofu In A Hurry

Vegetarian - Tofu - Tofu Teriyaki Bites