SUKIYAKIBy Produce Department • Apr 14th, 2013 • Category: Featured, Main Dish, Tofu, Vegan Asian Cusinie, Vegan Mashup, Vegetables Print
Watch this recipe being made on Delicious TV’s Vegan Mashup.
Here’s an easy, tasty spin on an old Japanese classic, sukiyaki. It’s a one-pot solution for both busy family weeknights and parties – all you need is some rice to go with it. You can even cook it at the table on a portable burner, and keep adding ingredients to it as people take from the pot. And imagine – with no oil added and lots of veggies, it’s a nutrient-packed, low-fat meal.
12 ounces shiiitake mushrooms, left whole with stems removed or cut in half
½ small Kabocha Squash, sliced ⅓ inch thick
3 cups broccoli florets
1 pound Shirataki noodles`, drained, rinsed, and cut into 6-inch lengths (approximate)
1 pound medium or regular tofu, sliced ½ inch thick
Put the mushrooms, kabocha, broccoli, tofu, and shirataki in a large, deep skillet.
Pour over it the following:
1/2 c. soy sauce
1/3 c. mirin (sweet-
1/3 c. agave syrup
Cover & cook 5 minutes on medium high heat until the veggies are fairly tender. Add the folllowing, cover and cook for a few more minutes until everything has cooked down and is tender:
2 bunches of scallions, cut into 3-inch lengths
1 small head napa cabbage, cut into 3-inch pieces
At the very end, stir in
1 tablespoon fresh ginger
and cover 1 minute right before serving.