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Tofu & Vegetable Sukiyaki

Veg.Magic's picture
  Bamboo shoots 2 Cup (32 tbs)
  Dried mushrooms 2 Cup (32 tbs)
  White onions 2
  Leeks 2
  Green beans 2 Pound
  Bean curd square 2
  Soy sauce 3⁄4 Cup (12 tbs)
  Honey 2 Tablespoon
  Green onions 2
  Celery stalks 2
  Mushroom liquor 1⁄4 Cup (4 tbs)

Soak the dried mushrooms and save the liquor.
Slice bamboo shoots, mushrooms and white onions finely.
Cut other ingre- dients finely diagonally, and cut Tofu into 1 inch squares.
Arrange separately in neat.
piles on large platter ready for cooking on grill.
For sauce: simmer shoyu, honey and mushroom liquor for 3 minutes.
Brown onions lightly.
Add vegetables, spreading thinly, cook for 15 minutes over low flame, then add balance of sauce.
Serve in bowls over brown rice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 68 Calories from Fat 7

% Daily Value*

Total Fat 0.75 g1.2%

Saturated Fat 0.03 g0.14%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 578 mg24.1%

Total Carbohydrates 13 g4.4%

Dietary Fiber 2.7 g10.9%

Sugars 4.2 g

Protein 3 g6.8%

Vitamin A 10.2% Vitamin C 8.9%

Calcium 2.4% Iron 4.8%

*Based on a 2000 Calorie diet

Tofu & Vegetable Sukiyaki Recipe