Ingredients
Scale
- 1 block (14-16 ounces) firm or extra-firm tofu:Â Pressed to remove excess water, then cut into 1-inch cubes. This is our plant-based protein powerhouse.
- 1 large head of broccoli:Â Cut into bite-sized florets. A cruciferous hero packed with vitamins.
- 2 medium carrots: Peeled and sliced diagonally into ¼-inch thick pieces. For sweetness and a pop of color.
- 1 red bell pepper:Â Cored, seeded, and cut into 1-inch strips. Adds sweetness and Vitamin C.
- 1 cup sugar snap peas or snow peas:Â Trimmed. For a lovely crunch and freshness.
- 4–5 shiitake mushrooms (optional):Â Stems removed, caps sliced. Adds an umami depth.
- For the Simple Dressing/Sauce (Optional but Recommended):
- 3 tablespoons low-sodium soy sauce or tamari (for gluten-free):Â The savory base.
- 1 tablespoon rice vinegar:Â Adds a gentle tang.
- 1 tablespoon sesame oil:Â For a nutty aroma and flavor.
- 1 teaspoon maple syrup or agave nectar (optional):Â For a touch of sweetness to balance.
- 1 clove garlic, minced or grated:Â Aromatic and flavorful.
- 1 teaspoon fresh ginger, grated:Â Adds a warming, zesty kick.
- Pinch of red pepper flakes (optional): For a little heat.
Instructions
- Prepare the Tofu: If you haven’t already, press the tofu for at least 30 minutes. You can do this by wrapping the tofu block in a few layers of paper towels or a clean kitchen towel and placing something heavy (like a cast-iron skillet or a few cookbooks) on top. Once pressed, cut the tofu into 1-inch cubes.
- Prepare the Vegetables:Â Wash and chop all your vegetables as indicated in the ingredients list. Try to keep them relatively uniform in size for even steaming.
- Set Up Your Steamer:Â Fill a pot with about 1-2 inches of water, ensuring the water level is below the bottom of your steamer basket. Bring the water to a boil over medium-high heat.
- Steam the Tofu and Harder Vegetables:Â Once the water is boiling, carefully place the tofu cubes, carrot slices, and broccoli florets into the steamer basket. Cover the pot and steam for 3-4 minutes. These vegetables take a bit longer to cook.
- Add Softer Vegetables:Â After 3-4 minutes, add the red bell pepper strips, sugar snap peas (or snow peas), and sliced shiitake mushrooms (if using) to the steamer basket with the other ingredients. Gently toss if needed to ensure everything is exposed to the steam.
- Continue Steaming:Â Cover the pot again and steam for another 4-6 minutes, or until all the vegetables are tender-crisp. You want them to be vibrant and slightly firm, not mushy. The exact time will depend on the size of your vegetable pieces and your desired tenderness.
- Prepare the Dressing (While Veggies Steam):Â In a small bowl, whisk together all the dressing ingredients: soy sauce (or tamari), rice vinegar, sesame oil, maple syrup (if using), minced garlic, grated ginger, and red pepper flakes (if using). Taste and adjust seasonings if necessary. You might prefer it a bit sweeter, more savory, or spicier.
- Combine and Serve:Â Once the vegetables and tofu are steamed to perfection, carefully remove the steamer basket from the pot. Transfer the steamed tofu and vegetables to a serving platter or individual bowls. Drizzle generously with the prepared dressing. Toss gently to coat everything evenly.
- Garnish (Optional): Sprinkle with toasted sesame seeds or freshly chopped green onions before serving for added flavor and visual appeal.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fiber: 12g
- Protein: 25g