Tofu and Asian-Style Vegetables with a Ginger Marinade

Makes 2 servings

Ginger Marinade: 2green onions, trimmed and thinly sliced 2tablespoons chopped cilantro 1tablespoon finely chopped fresh ginger 1teaspoon finely chopped garlic ¼teaspoon freshly ground black pepper ½cup light soy or tamari sauce ½cup rice vinegar 1tablespoon fresh lime juice 1teaspoon sesame oil 8ounces extra-firm tofu, cut into 2-inch pieces 1medium red bell pepper, cut into 1-inch pieces 4ounces snap peas, trimmed 1large Portobello mushroom, cut into 1-inch pieces 2cups water

Nutritional information per serving (about 15 oz.): Calories 258 (29% from fat) • carb. 28g • pro. 17g • fat 8g • sat. fat 1g • chol. 0mg • sod. 2443mg • calc. 182mg • fiber 4g

Prepare the Ginger Marinade: Combine the green onions, cilantro, ginger, garlic and pepper in a small bowl. In a separate bowl, add the soy sauce, vinegar, lime juice and sesame oil; whisk to combine. Add to the vegetable mixture and whisk to fully combine. Reserve. Place the tofu and vegetables in a 13 x 9-inch baking dish; add the marinade to fully cover the food. Let marinate in refrigerator for about 40 minutes to 1 hour. Put the water in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Steaming function. Set the timer to 23 minutes and press Start. Place the marinated tofu and vegetables in the provided steaming tray. Once the preheat tone sounds, carefully place the steaming tray with the tofu and vegetables in the cooker. Close the lid and let cook for the remaining 20 minutes. Once the audible tone has sounded to indicate the end of cooking, turn the unit off. Remove tofu and vegetables and serve immediately.