Chinese cabbage on brown rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Firm tofu |
| 2 | tablespoons | Sesame oil |
| 1 | tablespoon | Grated fresh ginger |
| ¼ | teaspoon | Crushed red pepper flakes |
| 2 | Carrots,julienned | |
| 1 | Head Chinese cabbage | |
| 7 | ounces | Jar straw mushrooms,drained |
| 6 | ounces | Fresh or thawed snow peas |
| 3 | cups | Cooked brown rice |
| Soy sauce | ||
Directions
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.
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