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Teriyaki Tofu with Cabbage, Peas and Mushrooms


1. Place greased rack in shallow pan or bamboo steamer in
wok; pour in enough water to come about 1 inch (2.5 cm)
below rack. Cover and bring to boil; reduce heat to medium
2. Meanwhile, spread cabbage in 9-inch (23 cm) pie plate;
add pea shoots and mushrooms. Cut tofu vertically into 4
slices; place on mushrooms. In small bowl, whisk together
garlic, teriyaki sauce, ginger, soy sauce and pepper; drizzle
over tofu.
3. Place pie plate on rack in pan; cover and steam until
cabbage is tender, about 15 minutes.
4. In small saucepan, whisk cornstarch with 1 tbsp. (15 mL)
water. Drain liquid from pie plate into saucepan; bring to
boil over medium heat, whisking, until thickened, about 1
minute. Spoon over tofu. Sprinkle with green onion.
5. Serve over a bed of parboiled rice.


1 cup shredded Red cabbage
1 cup Peas Shoots
1 cup Portobello mushroom (sliced)
2 clove(s) Garlic (minced)
1 package (1lb) Tofu, regular, extra firm
2 tbsp Teriyaki sauce
1 tbsp minced Ginger root
1 tbsp Soy sauce, low sodium
1/4 tsp Black pepper
1 tsp Cornstarch (Alternative thickeners: arrowroot or barley flour)
1 stalk(s) Green onion, scallion, ramp (chopped)

Dietary servings Per Portion
Meat Alternative 0.8
Vegetables 1.4
Energy sources
Alcohol 0%
Carbohydrates 30%
Fat 34%
Protein 37%

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