![]() Serves 4.įind more simple one-dish dinners in our cookbook One Pot of the Day by Kate McMillan. Mound the cabbage, spinach, and tofu on a platter, drizzle with the peanut sauce, and serve. Cover and steam until the spinach is wilted and the tofu is heated through, about 5 minutes longer. Place the spinach leaves and tofu on top of the cabbage. Drizzle soy sauce and sesame oil over the tofu, sprinkle with green onions and serve. Remove the dish from the wok and carefully pour off the cooking juices. Place the dish on the rack cover and steam until the shrimp mousse turns pink, about 6 to 10 minutes. ![]() Tips: The longer you steamed the tofu, the silky and smoother it will be. Add water to just below the level of the rack and bring to a boil. Steam tofu for about 15-20mins or until almost ready to pour sauce. Cover the pot and steam until the cabbage is wilted, about 7 minutes. Cut chicken breast into small pieces and blend in food processor. Arrange the cabbage on the steamer and bring the water to a boil. Set a steamer rack inside a large pot filled with about 2 inches (5 cm) of water. In a blender, combine the peanut butter, coconut milk, lime juice, brown sugar, soy sauce, and chile paste and process until smooth. This fish is an invasive species an is one of the most beautiful fish on the reef. The steaming technique is quick and lean, limiting the fat content to the healthy fats from coconut milk and peanut butter in the rich sauce.ġ⁄2 cup (5 oz/155 g) creamy peanut butterġ⁄2 cup (4 fl oz/125 ml) light coconut milkģ⁄4 lb (375 g) chopped green or savoy cabbageġ lb (500 g) firm tofu, cut into slices 1⁄2 inch (12 mm) thick ![]() This is a virtuous vegetarian dinner, with nutrients from the cabbage and spinach, and protein from the tofu. /rebates/2frecipes2fsteamed-chinese-tofu&252frecipes252fsteamed-chinese-tofu26tc3dbing-&idyummly&nameYummly&ra2. ![]()
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