Teriyaki Tofu with Cabbage, Peas and Mushrooms

11 35 230
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Teriyaki Tofu with Cabbage, Peas and Mushrooms
Health Rating


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


1. 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.

2. Meanwhile, spread cabbage in 9-inch (23 cm) pie plate; add pea shoots 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.

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

4. 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.

5. 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