Manual Cuisinart FRC-800 (page 35 of 40) (English)

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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

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Cuisinart FRC-800 Manual

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