BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :howel
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3237
Click below to download : Vegetarian - Tofu - Tofu Vegetable Hot Pot (Format : PDF)
Vegetarian - Tofu - Tofu Vegetable Hot Pot
1 teaspoon vegetable oilcooking 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.
NEXT BOOKS
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
Vegetarian - Tofu In A Hurry
PREVIOUS BOOKS
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
Vegetarian - Tofu - Tofu Teriyaki Bites
LEAVE A COMMENT