Tofu with Watercress and Mushrooms

Makes 2 servings

2 tablespoons toasted sesame oil 1 tablespoon sesame seeds 2 garlic cloves, finely chopped 1 tablespoon low-sodium soy sauce Pinch red pepper flakes Water 4 ounces baby bella (cremini) mushrooms, sliced 7 to 8 ounces medium-firm tofu, cut into 6 pieces (this is about ½ of a standard tofu package) 2 packed cups watercress (about 1½ ounces) Pinch kosher salt

Nutritional Information per serving (1 cup)

Calories 224 (68% from fat) • carb. 7g • pro. 10g

fat 16g • sat. fat 2g • chol. 0mg • sod. 423mg

calc. 59mg • fiber 1g

1. Put the sesame oil into the cooking pot of the Cuisinart ® Rice and Grain Multicooker. Select the Sauté function and press Start/Stop. Once hot, add the sesame seeds and garlic. When garlic just starts to brown, about 2 minutes, press Start/Stop and transfer the sesame seeds and garlic to a small bowl. Add the soy sauce and red pepper flakes; reserve.

2. Put water into the cooking pot to the Steam level. Put the mushrooms and tofu onto the steaming tray and insert into cooking pot.  Close lid. Select the Steam function, set timer for 10 minutes and press Start/Stop.

3. When the audible tone sounds to indicate the end of cooking, add the watercress to the tray with the mushrooms and tofu. Select the Steam function again for an additional 5 minutes, and press Start/Stop.

4. Once timer expires, immediately transfer to a serving bowl and toss with the reserved sauce.  Taste and adjust seasoning as desired.