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

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

8ounces extra-firm tofu, cut into 2-inch pieces

1medium red bell pepper, cut into 1-inch pieces

4ounces snap peas, trimmed

1large Portobello mushroom, cut into 1-inch 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 13 x 9-inch 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 • fiber 4g

Asian Chicken Wraps

Setting: Steaming

Makes 4 wraps

4cabbage leaves, steamed (page 12)

¼ cup prepared short-grain brown rice (page 11)

2ounces steamed chicken, shredded (page 12)

2tablespoons Wonton Filling (page 33) Ginger Dipping Sauce (page 33)

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 • fiber 1g

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