(Alternative thickeners: arrowroot or barley flour)
1 tbsp minced
Soy sauce, low sodium
Green onion, scallion, ramp
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.