steamed veggies and tofu

[Guest guest]

* Exported from MasterCook *

 

Family Style Steamed Veggies and Tofu

 

Recipe By :Kathryn Arnold

Serving Size : 4 Preparation Time :0:15

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounce udon noodles

1/2 pound asparagus -- sliced diagonally

2 carrots -- sliced 1/8-inch thick

1/2 pound sugar snap peas -- trimmed

1/2 pound spinach -- cleaned

1 pound firm tofu -- sliced into 1-inch cubes

1 Napa cabbage

TAMARI GINGER DIPPING SAUCE:

1/3 cup tamari soy sauce

1/3 cup rice vinegar

1 tablespoon honey

1 teaspoon ginger root -- minced

2 cloves garlic -- minced

1/4 teaspoon red pepper flakes

 

PREP - To make this recipe you'll need a two-tier, 10 inch bamboo steamer and a

wok. Everything gets piled into the steamer (quicker cooking ingredients go into

the top tier) and quickly cooked over a wok partially filled with boiling water.

 

1. Combine ingredients for Tamari Ginger Dipping Sauce in a jar and shake well

 

2. Prepare noodles according to the package directions. Cook just until al

dente; noodles will finish cooking in the steamer.

 

3. Fill wok with water to within 1 inch of bottom of bamboo steamer and bring to

a boil. Line the bottom of the each steamer basket with Napa cabbage to keep

food from sticking. Place asparagus, carrots, and sugar peas in bottom tier and

cover with lid.

 

4. When the water reaches a rapid boil, place covered stacked baskets on wok.

Reduce heat to keep water at a gentle boil. Steam 6 to 8 minutes or until

vegetables are tender. Remove bamboo steamer to a large platter and serve. Pass

Tamari Ginger Dipping Sauce.

 

CALORIES PER SERVING: 473; GRAMS OF FAT: 11; % FAT CALORIES: 21; CHOLESTEROL:

0mg; GRAMS OF FIBER: 15.4.

 

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

T(Cooking):

" 0:15 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 380 Calories; 6g Fat (13.7% calories from

fat); 24g Protein; 65g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 1427mg

Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat;

1/2 Other Carbohydrates.

 

NOTES : This traditional Chinese cooking method is fast, simple, and requires no

added fat.

 

Nutr. Assoc. : 5590 0 0 4373 0 0 0 0 0 0 0 0 0 0