INGREDIENTS

INSTRUCTIONS

  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@earthlink.net 3/99
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
Recipe by: Natural Health, March 1999*
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 15,
1999, converted by MM_Buster v2.0l.

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