Japanese Steamed Tofu And Vegetables

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* Exported from MasterCook *

 

Japanese Steamed Tofu And Vegetables

 

Recipe By : Natural Health, March 1999*

Serving Size : 4 Preparation Time :0:00

Categories : *Unsorted Recipes Soy Products

Entree Lowfat

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup soy sauce

1 1/2 tablespoons mirin or rice wine

1 teaspoon rice wine vinegar

1 tablespoon minced fresh gingerroot

1 tablespoon minced garlic

32 ounces firm tofu -- drained

and cut into 1-inch cubes

3 cups broccoli florets -- small pieces

3 cups cauliflower florets -- small pieces

2 cups thinly sliced carrots

4 scallions -- thinly sliced

 

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

 

*Recipe from " Eating for a Healthy Glow, " By Victoria Abbott Riccardi in Natural

Health Magazine, March 1999. >kitpath 3/99

 

 

 

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NOTES : This light yet flavorful Asian dish contains vitamin A-rich carrots,

vitamin C-rich cauliflower, and broccoli, which is a terrific source of both

vitamins. The tofu supplies lots of low-fat protein in addition to iron and

zinc. Garlic is a good source of selenium. 14% cff

 

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