Teriyaki Tofu with Cabbage, Peas and Mushrooms

Teriyaki Tofu with Cabbage, Peas and Mushrooms

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 4


1/4 tsp Black pepper
1 cup shredded Red cabbage
1 tsp Cornstarch (Alternative thickeners: arrowroot or barley flour)
2 clove(s) Garlic (minced)
1 tbsp minced Ginger root
1 cup Peas Shoots
1 cup Portobello mushroom (sliced)
1 tbsp Soy sauce, low sodium
1 stalk(s) Green onion, scallion, ramp (chopped)
2 tbsp Teriyaki sauce
1 package (1lb) Tofu, regular, extra firm


Place greased rack in shallow pan or bamboo steamer in wok; pour in enough water to come about 1 inch (2.5 cm) below rack. Cover and bring to boil; reduce heat to medium high.

Meanwhile, spread cabbage in 9-inch (23 cm) pie plate; add bean sprouts and mushrooms. Cut tofu vertically into 4 slices; place on mushrooms. In small bowl, whisk together garlic, teriyaki sauce, ginger, soy sauce and pepper; drizzle over tofu.

Place pie plate on rack in pan; cover and steam until cabbage is tender, about 15 minutes.

In small saucepan, whisk cornstarch with 1 tbsp (15 mL) water. Drain liquid from pie plate into saucepan; bring to boil over medium heat, whisking, until thickened, about 1 minute. Spoon over tofu. Sprinkle with green onion.

Serve over a bed of parboiled rice.

Nutrition Facts

Per Portion

Calories 230
Calories from fat 78
Calories from saturated fat 9.5
Total Fat 8.6 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 1.4 g
Cholesterol 0
Sodium 538 mg
Potassium 577 mg
Total Carbohydrate 17.1 g
Dietary Fiber 1.8 g
Sugars 4.2 g
Protein 21.0 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 1.4

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada