Cuisinart FRC-800 - Manual (Page 35)


TOfu & ASIAn-STyle
vegeTABleS WITh A
gIngeR MARInADe
setting: steaming
Makes 2 servings
ginger Marinade:
2
green onions, trimmed and thinly sliced
2 tablespoons chopped cilantro
1 tablespoon finely chopped fresh ginger
1 teaspoon finely chopped garlic
¼ teaspoon freshly ground black pepper
½ cup light soy or tamari sauce
½ cup rice vinegar
1 tablespoon fresh lime juice
1 teaspoon sesame oil
8 ounces extra-firm tofu,
cut into 2-inch pieces
1 medium red bell pepper,
cut into 1-inch pieces
4 ounces snap peas, trimmed
1 large portobello mushroom,
cut into 1-inch pieces
2 cups water
Prepare the ginger Marinade: Combine the green
onions, cilantro, ginger, garlic and pepper in a small
bowl. In a separate bowl, add the soy sauce,
vinegar, lime juice and sesame oil; whisk to
combine. Add to the vegetable mixture and whisk
to fully combine. Reserve.
Place the tofu and vegetables in a 13 x 9-inch
baking dish; add the marinade to fully cover the
food. let marinate in refrigerator for about 40
minutes to 1 hour.
Put the water in the cooking pot of the Cuisinart ®
Rice Plus ™ Multi-Cooker. Select the steaming
function. Set the timer to 23 minutes and press
start.
Place the marinated tofu and vegetables in the
provided steaming tray. Once the preheat tone
sounds, carefully place the steaming tray with the
tofu and vegetables in the cooker. Close the lid and
let cook for the remaining 20 minutes.
Once the audible tone has sounded to indicate the
end of cooking, turn the unit off. Remove tofu and
vegetables and serve immediately.
nutritional information per serving (about 15 oz.):
Calories 258 (29% from fat) • carb. 28g • pro. 17g
• fat 8g • sat. fat 1g • chol. 0mg • sod. 2443mg
• calc. 182mg • fiber 4g
ASIAn ChICken WRAPS
setting: steaming
Makes 4 wraps
4 cabbage leaves, steamed (page 12)
¼ cup prepared short-grain brown rice
(page 11)
2 ounces steamed chicken, shredded
(page 12)
2 tablespoons Wonton Filling (page 33)
ginger dipping sauce (page 33)
Place the steamed cabbage leaves on a clean
platter or cutting board. Add the rice, chicken and
wonton filling to a small bowl; mix until well
combined. Divide evenly among the cabbage
leaves; roll to enclose.
Serve with the ginger Dipping Sauce (page 34).
nutritional information per wrap:
Calories 41 (17% from fat) • carb. 5g • pro. 3g
• fat 1g • sat. fat 0g • chol. 7mg • sod. 287mg
• calc. 10mg • fiber 1g