Warm Sesame Cabbage Salad With Soy And Scallions Zip And Steam Recipes

WARM SESAME CABBAGE SALAD WITH SOY AND SCALLIONS (ZIP AND STEAM)

Steps:

• Combine all ingredients in a Medium or Large Ziploc® Brand Zip 'n Steam™ Bag.
• Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
• Microwave on full power for 3 minutes or until cabbage is tender.
• Allow bag to stand for 1 minute before handling. Carefully open bag and serve.
• Garnish as desired with sesame seeds.

WARM CABBAGE SALAD WITH CRISPY TOFU

Steps:

• Spread tofu over paper towel-lined baking sheet. Drain for 20-30 minutes, press gently, season with salt and pepper.
• Whisk 3 tablespoons oil, vinegar, soy sauce, sugar and chili-garlic sauce together in a bowl, cover and micorowave until simmering, 1-2 minutes. Measure out and reserve 2 tablespoons dressing separately for drizzling over tofu. Toss remaining dressing with coleslaw mix, peanuts, scallions, cilantro, and mint.
• Combine cornstarch and cornemeal in shallow dish. Coat tofu thoroughly with mixture, press gently to adhere mix, transfer to wire rack set in rimmed backing sheet.
• Heat remaining 3/4 cup oil in a nonstick skillet over medium high heat until shimmering. Working in batches cook tofu until crisp and gold on all sides, about 4 minutes. Remove, let excess oil drip off, place on paper towel lined plate, drizzle tofu with reserved dressing and serve with cabbage salad.
• Recipe adapted from American Test Kitchens "The Complete Vegetarian Cookbook".

STEAMED SCALLOPS WITH GINGER, SOY AND SESAME & SCALLIONS

Steps:

• Fill the base of a steamer with water and bring to the boil.
• Sprinkle the scallops with the ginger. Place in the steamer and steam for about 4 minutes until only just set.
• Put the sesame oil and soy sauce in a small pan and warm through.
• Arrange the scallops on four plates and pour over the sesame oil and soy sauce. Sprinkle on the cilantro and sliced scallions then serve.