Entrees
Tofu with Watercress and Mushrooms
Makes 2 servings
Tofu with Watercress and Mushrooms
Makes 2 servings
A delicious vegetarian or vegan entrée that builds on a favorite side dish by adding steamed tofu. This stands up on its own, but is also delicious on a bed of warm rice.
Functions: Sauté & Steam
Nutritional Information per serving (1 cup)Calories 224 (68% from fat)
carb. 7g
pro. 10gfat 16g
sat. fat 2g
chol. 0mg
sod. 423mgcalc. 59mg
fiber 1g
carb. 7g
pro. 10gfat 16g
sat. fat 2g
chol. 0mg
sod. 423mgcalc. 59mg
fiber 1g
Ingredients
2 tablespoons toasted sesame oil1 tablespoon sesame seeds2 garlic cloves, finely chopped1 tablespoon low-sodium soy saucePinch red pepper flakesWater4 ounces baby bella (cremini) mushrooms, sliced7 to 8 ounces medium-firm tofu, cut into 6 pieces (this is about ½ of a standard tofu package)2 packed cups watercress (about 1½ ounces)Pinch kosher saltPreparation
- 1. Put the sesame oil into the cooking pot of the Cuisinart® Rice and Grain Multicooker. Select the Sauté function and press Start/Stop. Once hot, add the sesame seeds and garlic. When garlic just starts to brown, about 2 minutes, press Start/Stop and transfer the sesame seeds and garlic to a small bowl. Add the soy sauce and red pepper flakes; reserve.
- 2. Put water into the cooking pot to the Steam level. Put the mushrooms and tofu onto the steaming tray and insert into cooking pot.Close lid. Select the Steam function, set timer for 10 minutes and press Start/Stop.
- 3. When the audible tone sounds to indicate the end of cooking, add the watercress to the tray with the mushrooms and tofu. Select the Steam function again for an additional 5 minutes, and press Start/Stop.
- 4. Once timer expires, immediately transfer to a serving bowl and toss with the reserved sauce.Taste and adjust seasoning as desired.
