Side Pannel
Japanese Steamed Tofu And Vegetables
Japanese Steamed Tofu And Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- 1/4 c Soy sauce
- 1 1/2 tb Mirin or rice wine
- 1 ts Rice wine vinegar
- 1 tb Minced fresh gingerroot
- 1 tb Minced garlic
- 32 oz Firm tofu; drained and cut
- -into 1-inch cubes
- 3 c Broccoli florets; small
- -pieces
- 3 c Cauliflower florets; small
- -pieces
- 2 c Thinly sliced carrots
- 4 Scallions; thinly sliced
Directions
DIRECTIONS:
1. Bring an inch or so of water to boil in pot fitted with steamer basket
or insert. Cut four 12-inch squares of aluminum foil and lay them flat on
work surface (or see Note below).
2. Combine soy sauce, mirin, vinegar, ginger, and garlic in large bowl. Add
tofu to marinade and toss gently. Place one quarter of tofu cubes and
marinade in center of each piece of foil. Crimp foil together to create
four sealed packets.
3. Place broccoli, cauliflower, and carrots in steamer basket or insert.
Place tofu packets over vegetables and steam over medium heat for 8 to 10
minutes, or until vegetables are tender.
4. Transfer each packet to shallow bowl. Carefully snip packet open with
clean kitchen shears (to avoid burning yourself) and slide tofu and juices
into bowl. Surround tofu with vegetables and garnish with scallions. Serve
immediately.
Note: if you don't wish to wrap food in aluminum foil, use four small
covered heatproof bowls that will fit on your steamer rack.
PER SERVING: 192 cals, 22 g protein, 3 g fat, 22 g carbs, 8 g fiber, 879 mg
sodium, 213% vitamin A, 177% vitamin C, 15% calcium. Estimated by publisher
1. Bring an inch or so of water to boil in pot fitted with steamer basket
or insert. Cut four 12-inch squares of aluminum foil and lay them flat on
work surface (or see Note below).
2. Combine soy sauce, mirin, vinegar, ginger, and garlic in large bowl. Add
tofu to marinade and toss gently. Place one quarter of tofu cubes and
marinade in center of each piece of foil. Crimp foil together to create
four sealed packets.
3. Place broccoli, cauliflower, and carrots in steamer basket or insert.
Place tofu packets over vegetables and steam over medium heat for 8 to 10
minutes, or until vegetables are tender.
4. Transfer each packet to shallow bowl. Carefully snip packet open with
clean kitchen shears (to avoid burning yourself) and slide tofu and juices
into bowl. Surround tofu with vegetables and garnish with scallions. Serve
immediately.
Note: if you don't wish to wrap food in aluminum foil, use four small
covered heatproof bowls that will fit on your steamer rack.
PER SERVING: 192 cals, 22 g protein, 3 g fat, 22 g carbs, 8 g fiber, 879 mg
sodium, 213% vitamin A, 177% vitamin C, 15% calcium. Estimated by publisher
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
