Cuisinart Cook and Hold Spécifications télécharger pdf (Page 23)

22

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.

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