Cuisinart FRC-800A Tofu & Asian-Style Vegetables with a Ginger Marinade, Asian Chicken Wraps

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Tofu & Asian-Style

Vegetables with a

Ginger Marinade

Setting: Steaming

Makes 2 servings

Ginger Marinade:

2green onions, trimmed and thinly sliced

2tablespoons chopped cilantro

1tablespoon finely chopped fresh ginger

1teaspoon finely chopped garlic

¼ teaspoon freshly ground black pepper

½ cup light soy or tamari sauce

½ cup rice vinegar

1tablespoon fresh lime juice

1teaspoon sesame oil

240g extra-firm tofu, cut into 5cm pieces

1medium red bell pepper, cut into 2cm pieces

4ounces snap peas, trimmed

1large Portobello mushroom, cut into 2cm pieces

2cups water

Prepare the Ginger Marinade: Combine the green onions, cilantro, ginger, garlic and pepper in a small bowl. In a separate bowl, add the soy sauce, vinegar, lime juice and sesame oil; whisk to combine. Add to the vegetable mixture and whisk to fully combine. Reserve.

Place the tofu and vegetables in a 33 x 22 centimetre baking dish; add the marinade to fully cover the food. Let marinate in refrigerator for about 40 minutes to 1 hour.

Put the water in the cooking pot of the Cuisinart® Rice Plus Multi-Cooker. Select the Steaming function. Set the timer to 23 minutes and press Start.

Place the marinated tofu and vegetables in the provided steaming tray. Once the preheat tone sounds, carefully place the steaming tray with the tofu and vegetables in the cooker. Close the lid and let cook for the remaining 20 minutes.

Once the audible tone has sounded to indicate the end of cooking, turn the unit off. Remove tofu and vegetables and serve immediately.

Nutritional information per serving (about 15 oz.): Calories 258 (29% from fat) • carb. 28g • pro. 17g

•fat 8g • sat. fat 1g • chol. 0mg • sod. 2443mg

•calc. 182mg • febre 4g

Asian Chicken Wraps

Setting: Steaming

Makes 4 wraps

4cabbage leaves, steamed (page 14)

¼ cup prepared short-grain brown rice (page 12)

60g steamed chicken, shredded (page 14)

2tablespoons Wonton Filling (page 36) Ginger Dipping Sauce (page 36)

Place the steamed cabbage leaves on a clean platter or cutting board. Add the rice, chicken and wonton filling to a small bowl; mix until well combined. Divide evenly among the cabbage leaves; roll to enclose.

Serve with the Ginger Dipping Sauce (page 34).

Nutritional information per wrap:

Calories 41 (17% from fat) • carb. 5g • pro. 3g

•fat 1g • sat. fat 0g • chol. 7mg • sod. 287mg

•calc. 10mg • febre 1g

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Contents FRC-800A Special Cord SET Instructions SafeguardsContents Features and Benefits Hour and Minute used to change time Getting to Know Your Control PanelCooking Rice/Oatmeal/Quick Cooking Setting the ClockOperation ReminderCooking Risotto SteamingAdding Cook/Keep Warm Time Cooking Soup or Slow CookingKeep Warm Reheating Cleaning and CareFinish time Quick cookSoup/Slow Cooking OatmealGuide for Cooking Rice Cooking ChartsBrown Rice Program RICE/GRAIN Cooked Yield for 1 Rice Cooker CUP Cooked YieldsGuide for Steaming Vegetables, Poultry and Seafood Troubleshooting Limited Three-Year Warranty WarrantyRecipes Jasmine Thai Scented Rice White Rice with Steamed SalmonSausage and Prawn Jambalaya Red Beans and RiceTomato, Mozzarella and Basil Rice Salad Zucchini CouscousTips on Making Sushi Rolls Greek SaladPerfect Sushi Rice Prawn Asparagus Roll Avocado, Scallion Basil RollRed Onion Vinaigrette Wheat Berry Vegetable SaladTabouleh Wild Rice Waldorf SaladQuinoa Fruit Salad Brown Rice with Black Beans TomatoesButternut Squash Risotto Asparagus & Tomato RisottoTraditional Rice Pudding Mixed Mushroom & Mascarpone RisottoCreamy Irish Oatmeal With Blueberries Indian Spiced Rice PuddingTip on Leftovers Cinnamon Maple OatmealSet Polenta Cranberry Oat BranGorgonzola Parmesan Polenta With Pine Nuts Basmati Rice with Indian Spices Israeli Couscous With Moroccan VegetablesMarinara Sauce Pasta with Four Cheeses Turkey Chili Lentils ProvençalBlack Bean Soup Soba Noodle SoupMixed Garden Vegetables Pappa al PomodoroAsian Chicken Wraps Tofu & Asian-Style Vegetables with a Ginger MarinadeGinger Dipping Sauce Steamed Vegetable WontonsPage Page Page V O R T H E G O O D L I F E
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