Tofu with Watercress & Mushrooms

Tofu with Watercress & Mushrooms

Tofu with Watercress & Mushrooms

Tofu with Watercress & Mushrooms

Tofu with Watercress & Mushrooms

Course Appetizer

Ingredients
  

  • Pinch red chilli flakes
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 2 garlic cloves, finely chopped
  • 1 tbsp low-salt soy sauce
  • Water (to the “Steam” marking incooking pot)
  • 120 g Swiss brown mushrooms, thinlysliced
  • 250 g medium-firm tofu, cut into 6pieces (this is about ½ of astandard tofu package)
  • 2 cups watercress leaves or baby spinach
  • Pinch flaked salt

Instructions
 

  • Put the sesame oil into the cooking pot of therice cooker. Select the Sauté function and pressStart/Stop. Once hot, add the sesame seedsand garlic. When garlic just starts to brown,about 2 minutes, press Start/Stop and transferthe sesame seeds and garlic to a small bowl.Add the soy sauce and red chilli flakes; reserve.
  • Put water into the cooking pot to the Steamlevel. Put the mushrooms and tofu onto thesteaming tray and insert into cooking pot.Close lid. Select the Steam function, set timerfor 10 minutes and press Start/Stop.
  • When the audible tone sounds to indicate theend of cooking, add the watercress to the traywith the mushrooms and tofu. Select the Steamfunction again for an additional 5 minutes, andpress Start/Stop.
  • Once timer expires, immediately transfer to aserving bowl and toss with the reserved sauce.Taste and adjust seasoning as desired.
Keyword cuisinart, Tofu with Watercress & Mushrooms
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