Manual Cuisinart MSC-400 (page 21 of 32) (English)

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Tofu with

Soy-Ginger Vegetables

Browning the tofu gives added flavor and

dimension to this great meatless main meal.

Settings: Brown/Sauté

Steam

Makes about 4 servings

Ginger Marinade

½ cup soy or tamari sauce, reduced

sodium

½ cup rice vinegar

1 tablespoon fresh lime juice

(about ½ medium lime)

1 teaspoon sesame oil

2 scallions, trimmed and thinly

sliced

2 tablespoons chopped fresh cilantro

1 ½-inch piece fresh ginger, peeled

and finely chopped

1 garlic clove, peeled and finely

chopped

¼ teaspoon freshly ground black

pepper

Vegetables

½ cup broccoli florets, cut into

1-inch pieces

½ cup sugar snap peas, trimmed

1 large portobello mushroom, cut into

1-inch pieces

Tofu

8 ounces extra-firm tofu

¼ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

1½ teaspoons grapeseed oil

1 quart water, for steaming

1. Whisk the soy sauce, rice vinegar, lime

juice and sesame oil together in a shallow

baking dish. Stir in the remaining

marinade ingredients. Add the vegetables,

cover and marinate until ready to use (no

more than 1 hour).

2. While the vegetables are marinating, place

the tofu on a paper towel-lined plate to

drain. Pat dry and then season with the

salt and pepper. Cut into 4 even pieces;

reserve.

3. Put the oil into the cooking pot of the

Multicooker set to Brown/Saute at 400°F.

Once preheated, add the tofu and brown

all over, about 4 minutes per side. Remove

and reserve.

4. Carefully wipe out the cooking pot and

add 1 quart of water. Insert the steaming

rack and cover. Set to Steam for 7

minutes. Once tone sounds, place the

drained marinated vegetables on the

steaming rack. Cover and steam

vegetables.

5. Once vegetables are cooked, remove and

serve with the seared tofu. If desired,

marinating liquid can be reduced to serve

as a sauce. To do so, carefully remove the

pot and empty the water. Add the

marinade and set to Brown/Sauté at

350°F. Allow to reduce slightly. Cool no

more than 8 minutes.

Nutritional information per serving:

Calories 190 (35% from fat) • carb. 5g • pro. 23g

• fat 7g • sat. fat 1g • chol. 62mg • sod. 117mg

• calc. 19mg • fiber 0g

Poached Chicken with

Two Sauces

The flavorful poaching liquid keeps the

chicken moist and tasty – you will never miss

the fat.

Setting: Brown/Sauté

Makes 4 servings

4 cups chicken broth, low sodium

2 cups water

1 cup dry white wine

1 onion, peeled and cut into eighths

1 carrot, peeled and cut into 2-inch

pieces

1 celery stalk, cut into 2-inch pieces

2 garlic cloves, peeled and crushed

1 tablespoon black peppercorns

1 handful fresh parsley

2 chicken breasts (about 8 ounces

each)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

1. Put the broth, water, wine, onion, carrot,

celery, garlic, peppercorns and parsley

into the cooking pot of the Multicooker.

Set to Brown/Sauté at 400°F. Once liquid

comes to a boil (about 15 minutes)

uncover and immediately reduce the

temperature to 200°F.

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Cuisinart MSC-400 Manual

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