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Tofu with Soy-Ginger
Vegetables
Browning the tofu gives added flavor and
dimension to this great meatless main meal.
Settings: Brown/Sauté
Steam
Makes about 4 servings
Ginger Marinade
½ cup soy or tamari sauce, reduced
sodium
½ cup rice vinegar
1 tablespoon fresh lime juice
(about ½ medium lime)
1 teaspoon sesame oil
2 scallions, trimmed and thinly sliced
2 tablespoons chopped fresh cilantro
1 ½-inch piece fresh ginger, peeled
and finely chopped
1 garlic clove, peeled and finely
chopped
¼ teaspoon freshly ground black
pepper
Vegetables
½ cup broccoli florets, cut into
1-inch pieces
½ cup sugar snap peas, trimmed
1 large portobello mushroom, cut into
1-inch pieces
Tofu
8 ounces extra-firm tofu
¼ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1½ teaspoons grapeseed oil
1 quart water, for steaming
1. Whisk the soy sauce, rice vinegar, lime
juice and sesame oil together in a shallow
baking dish. Stir in the remaining marinade
ingredients. Add the vegetables, cover and
marinate until ready to use (no more than
1 hour).
2. While the vegetables are marinating,
place the tofu on a paper towel-lined plate
to drain. Pat dry and then season with the
salt and pepper. Cut into 4 even pieces;
reserve.
3. Put the oil into the cooking pot of the
Multicooker set to Brown/Saute at 400°F.
Once preheated, add the tofu and brown
all over, about 4 minutes per side. Remove
and reserve.
4. Carefully wipe out the cooking pot and add
1 quart of water. Insert the steaming rack
and cover. Set to Steam for 7 minutes.
Once tone sounds, place the drained
marinated vegetables on the steaming rack.
Cover and steam vegetables.
5. Once vegetables are cooked, remove and
serve with the seared tofu. If desired,
marinating liquid can be reduced to serve
as a sauce. To do so, carefully remove the
pot and empty the water. Add the marinade
and set to Brown/Sauté at 350°F. Allow to
reduce slightly. Cool no more than 8
minutes.
Nutritional information per serving:
Calories 190 (35% from fat) • carb. 5g • pro. 23g
• fat 7g • sat. fat 1g • chol. 62mg • sod. 117mg
• calc. 19mg • fiber 0g
Roasted Red Pepper
Sauce
This versatile sauce provides a nice flavor
kick to just about any dish.
Setting: Brown/Sauté
Makes about 2 cups
3 medium red peppers (about 1½
pounds total)
2 teaspoons olive oil
1 large shallot, peeled and finely
chopped
2 garlic cloves, peeled and finely
chopped
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black
pepper, divided
½ cup dry white wine
1½ cups chicken broth, low sodium
2 teaspoons honey
1. Put the peppers on the rack in the cooking
pot of the Multicooker. Cover and set to
Brown/Saute at 400°F. Roast peppers for
about 1 hour, turning them every 20
minutes. After an hour of roasting, turn unit
off and let peppers rest in the Multicooker
with cover in place for about an hour to
cool and to allow the skins to loosen.
2. Once peppers have rested, remove and
discard skins and seeds and roughly chop
the peppers. Completely wipe out the
cooking pot.