Teriyaki Tofu with Cabbage, Peas and Mushrooms


  • 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
  • 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.
  • lace pie plate on rack in pan; cover and steam until
    cabbage is tender, about 15 minutes.
  • 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.
  • 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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