Tofu with Soy-Ginger Vegetables

Ginger Marinade

½         cup soy or tamari sauce, reduced sodium

½         cup rice vinegar

1          tablespoon fresh lime juice
            (about ½ medium lime)

1          teaspoon sesame oil

2          scallions, trimmed and thinly sliced

2          tablespoons chopped fresh cilantro

1          ½-inch piece fresh ginger, peeled and finely chopped

1          garlic clove, peeled and finely chopped

¼         teaspoon freshly ground black pepper

Vegetables

½         cup broccoli florets, cut into
            1-inch pieces

½         cup sugar snap peas, trimmed

1          large portobello mushroom, cut into 1-inch pieces

Tofu

8          ounces extra-firm tofu

¼          teaspoon kosher salt

¼          teaspoon freshly ground black pepper

1½       teaspoons grapeseed oil
1          quart water, for steaming

Nutritional information per serving:
Calories 190 (35% from fat) • carb. 5g • pro. 23g
• fat 7g • sat. fat 1g • chol. 62mg • sod. 117mg
• calc. 19mg • fiber 0g

1.  Whisk the soy sauce, rice vinegar, lime juice and sesame oil together in a shallow baking dish. Stir in the remaining marinade ingredients. Add the vegetables, cover and marinate until ready to use (no more than 1 hour).

2.  While the vegetables are marinating, place the tofu on a paper towel-lined plate to drain. Pat dry and then season with the salt and pepper. Cut into 4 even pieces; reserve.

3.  Put the oil into the cooking pot of the Multicooker set to Brown/Saute at 400°F. Once preheated, add the tofu and brown all over, about 4 minutes per side. Remove and reserve.

4.  Carefully wipe out the cooking pot and add 1 quart of water. Insert the steaming rack and cover. Set to Steam for 7 minutes. Once tone sounds, place the drained marinated vegetables on the steaming rack. Cover and steam vegetables.

5.  Once vegetables are cooked, remove and serve with the seared tofu. If desired, marinating liquid can be reduced to serve as a sauce. To do so, carefully remove the pot and empty the water. Add the marinade and set to Brown/Sauté at 350°F. Allow to reduce slightly. Cool no more than 8 minutes.