Cuisinart Original


Ginger Marinade:
2 green onions, trimmed and thinly sliced
2 tablespoons chopped cilantro
1 tablespoon finely chopped fresh ginger
1 teaspoon finely chopped garlic
¼ teaspoon freshly ground black pepper
½ cup light soy or tamari sauce
½ cup rice vinegar
1 tablespoon fresh lime juice
1 teaspoon sesame oil

8 ounces extra-firm tofu, cut into 2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
4 ounces snap peas, trimmed
1 large Portobello mushroom, cut into 1-inch pieces
2 cups water

Nutritional information

Nutritional information per serving (about 15 oz.): Calories 258 (29% from fat) • carb. 28g • pro. 17g • fat 8g • sat. fat 1g • chol. 0mg • sod. 2443mg • calc. 182mg • fiber 4g


Prepare the Ginger Marinade: Combine the green onions, cilantro, ginger, garlic and pepper in a small bowl. In a separate bowl, add the soy sauce, vinegar, lime juice and sesame oil; whisk to combine. Add to the vegetable mixture and whisk to fully combine. Reserve. Place the tofu and vegetables in a 13 x 9-inch baking dish; add the marinade to fully cover the food. Let marinate in refrigerator for about 40 minutes to 1 hour. Put the water in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Steaming function. Set the timer to 23 minutes and press Start. Place the marinated tofu and vegetables in the provided steaming tray. Once the preheat tone sounds, carefully place the steaming tray with the tofu and vegetables in the cooker. Close the lid and let cook for the remaining 20 minutes. Once the audible tone has sounded to indicate the end of cooking, turn the unit off. Remove tofu and vegetables and serve immediately.