Steamed Tofu And Vegetables Recipes
STEAMED TOFU AND VEGETABLES
This is some whacky concoction I came up with for my sanshoku. I was coloring things so I made this green. I really don't recommend it as a dish to set on the table, unless it's mixed with something else. You'll need to cut a piece of wax paper slightly smaller than the saucepan you'll be using.
Provided by veggiechick
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Drain and rinse noodles. Place a saucepan of water on high heat, add noodles and food coloring. Bring to a boil (stirring constantly), and drain.
- Chop veggies into small enough pieces for your food processor, or whatever you use to dice things up. It should be a nice green when you remove it from your chopper.
- Add veggies, and dashi to tofu, bring to a boil. Reduce heat to low and add sugar, soy and sake. Stir gently. Place wax paper in pan and cover with the pan's lid. Let simmer for approximately 30 minutes.
- Remove wax paper, and add mirin. Taste and adjust sauce if needed.
Nutrition Facts : Calories 74.8, Fat 0.3, SaturatedFat 0.1, Sodium 1299.2, Carbohydrate 14.8, Fiber 2.8, Sugar 9.1, Protein 5.3
STEAMED VEGETABLES WITH TOFU AND OYSTER FLAVORED SAUCE
I enjoy steamed side dishes since they don't require a lot of attention while cooking. This is especially helpful in a chinese meal where a stir-fry dish is so demanding of my attention. This recipe is from the Lee Kum Kee weekly recipe list.
Provided by Skypoodle
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam tofu, bok choy and shitake mushrooms for 10 minutes. Drain.
- Combine Oyster Sauce, Sesame Oil and water in a bowl, whisk together.
- Pour sauce mix over steamed tofu and vegetables.
Nutrition Facts : Calories 159.8, Fat 11.4, SaturatedFat 1.6, Sodium 576.4, Carbohydrate 7.5, Fiber 1.8, Sugar 2.5, Protein 9.9
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