Tofu with Mushrooms and Miso

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* Exported from MasterCook *

 

Tofu with Mushrooms and Miso

 

Recipe By :Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup uncooked white basmati rice

12 ounces firm tofu

1 tablespoon canola oil

1 clove garlic -- minced

1 small yellow onion -- chopped

1 medium green bell pepper -- chopped

6 large button mushroom -- sliced

1 tablespoon dried basil

scant pinch salt

2 tablespoons light-colored miso

2 tablespoons fresh parsley leaves -- minced

1 tablespoon apple cider vinegar

 

Bring 2 cups of water to a boil. Add the rice, return to a boil, cover, and

reduce heat to very low. Steam for about 15-20 minutes, until water is absorbed

and rice is tender. Allow to stand, covered, for at least 5 minutes before

serving/

Meanwhile, dice the tofu into half iinch cubes and wrap in a tea towel to remove

excess moisture. Heat the oil in a wok or heavy skillet over medium heat and

saute the garlic, onion, bell pepper, mushrooms, basil, and salt for 5 minutes,

stirring frequently. Add the tofu and saute 5 minutes longer.

Whisk the miso into 1/4 cup water until smooth. Add to the skillet, along with

the parsley and vinegar. Remove the pan from the heat and stir until everything

is well combined. Fluff the rice and divide it among warmed serving plates. Top

with the tofu and serve.

 

Source:

" The Vegan Gourmet "

 

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Per serving: 144 Calories (kcal); 8g Total Fat; (43% calories from fat); 10g

Protein; 13g Carbohydrate; 0mg Cholesterol; 13mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : I'll probably use black barley instead of rice.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0