21
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
Poached Chicken with
Two Sauces
The flavorful poaching liquid keeps the
chicken moist and tasty – you will never miss
the fat.
Setting: Brown/Sauté
Makes 4 servings
4 cups chicken broth, low sodium
2 cups water
1 cup dry white wine
1 onion, peeled and cut into eighths
1 carrot, peeled and cut into 2-inch
pieces
1 celery stalk, cut into 2-inch pieces
2 garlic cloves, peeled and crushed
1 tablespoon black peppercorns
1 handful fresh parsley
2 chicken breasts (about 8 ounces
each)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1. Put the broth, water, wine, onion, carrot,
celery, garlic, peppercorns and parsley
into the cooking pot of the Multicooker.
Set to Brown/Sauté at 400°F. Once liquid
comes to a boil (about 15 minutes)
uncover and immediately reduce the
temperature to 200°F.
