Yield: 4 Servings
Measure | Ingredient |
---|---|
10 ounces | Firm tofu |
2 tablespoons | Sesame oil |
1 tablespoon | Grated fresh ginger |
¼ teaspoon | Crushed red pepper flakes |
2 \N | Carrots,julienned |
1 \N | Head Chinese cabbage |
7 ounces | Jar straw mushrooms,drained |
6 ounces | Fresh or thawed snow peas |
3 cups | Cooked brown rice |
\N \N | Soy sauce |
Drain tofu and cut into ½" thick slices,cut slices into ½" strips;set aside.Alternately,using a small amount of oil in a non stick skillet,fry tofu strips on range about 10 minutes or until browned.
In a 2 quart glass measure or casserole,combine sesame oil,ginger and red pepper flakes.Add carrots;toss to coat.Cover with vented plastic wrap or lid and microwave on high for 3 minutes.
Slice head of cabbage,crosswise,into 1" sections.Add cabbage to carrot mixture;mix well.Cover again;microwave on high for 4 minutes.Add mushrooms and snow peas.Cover again;microwave on high for 4 minutes.Add tofu and let stand for 4 minutes.Serve over brown rice.Sprinkle with soy sauce as desired.