Tofu Vegetable Saute
|Uncooked couscous||1 Cup (16 tbs)|
|Frozen asparagus cuts||10 Ounce (1 Package)|
|Tofu||1 Pound, rinsed and cut into 3/4-inch cubes|
|Sliced mushrooms||2 Cup (32 tbs)|
|Canned bamboo shoots||8 Ounce, drained, rinsed (1 Can)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Reduced sodium soy sauce||1⁄4 Cup (4 tbs)|
|White wine||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Teaspoon|
|Peeled minced ginger root||1⁄4 Teaspoon|
|Sesame oil||1⁄4 Teaspoon|
Prepare couscous as directed on package.
Place on plate.
Microwave at High for 4 to 5 minutes, or until defrosted.
Stir to break apart.
In 3-quart casserole, combine asparagus, tofu, mushrooms, bamboo shoots and onions.
In small mixing bowl, blend remaining ingredients, except couscous.
Pour over tofu and vegetable mixture.
Stir to coat.
Microwave at High for 12 to 13 minutes, or until sauce thickens and is translucent, stirring after every 4 minutes.
Serve over couscous.