Quick Asian Steam
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Body+Soul, 2008
- Prep Time 10 minutes
- Total Time 15 minutes
- Yield Serves 1
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Ingredients
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated peeled ginger
- 1/4 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 4 ounces extra-firm tofu, well drained, cut into 1/2-inch cubes
- 4 ounces snow peas, ends trimmed
- 2 scallions, thinly sliced
- 1 small red bell pepper, ribs and seeds removed, thinly sliced
- 1 carrot, thinly sliced
- Cooked brown rice
Directions
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In a resealable microwave-safe container, combine vinegar, oil, ginger, and red-pepper flakes; season with salt and pepper. Add tofu and toss.
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Place snow peas, scallions, bell pepper, and carrot in the same container, on top of the tofu. Cover and refrigerate at least 10 minutes and up to 1 day.
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When it's time to eat, stir tofu and vegetables to combine. Cover and microwave on high until vegetables are crisp-tender, 2 to 3 minutes; set aside. Heat rice until warmed through, about 2 to 3 minutes. Serve vegetable mixture over rice.
I think without a microwave you could leave the dressing seperate and just steam the veggies then poor the dressing on after? Of what about those bamboo steamer baskets? I've never used them but it seems like you could use them with the dressing/marinade on the veggies? just a thought...
This recipe is delish though :D Just saw the cashew idea and think I might try that next time.
I think you should always try to give a stovetop version of a microwavable recipe for those of us who don't use microwaves.
Delicious! But just to warn, when microwaved it smells a little funny, I think it's the snap ipeas.
I love this lunch! Easy, delicious and filling. I personally like it cold, and add cashews if I'm craving a little crunch.