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Tofu Vegetable Saute

Microwave.Lady's picture
Ingredients
  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)
  Cornstarch 1 Tablespoon
  White wine 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Vegetable oil 2 Teaspoon
  Sugar 1 Teaspoon
  Peeled minced ginger root 1⁄4 Teaspoon
  Sesame oil 1⁄4 Teaspoon
  Cayenne 1⁄8 Teaspoon
Directions

Prepare couscous as directed on package.
Set aside.
Unwrap asparagus.
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.
Set aside.
In small mixing bowl, blend remaining ingredients, except couscous.
Pour over tofu and vegetable mixture.
Stir to coat.
Cover.
Microwave at High for 12 to 13 minutes, or until sauce thickens and is translucent, stirring after every 4 minutes.
Serve over couscous.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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