• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Japanese Steamed Tofu And Vegetables

  • Recipe Submitted by on

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



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

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

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