Steamed Tofu Packets with Broccoli and Soy Sauce

Tender tofu and crisp vegetables steam gently and stay light and juicy. The soy sauce with ginger, garlic and lime makes an aromatic dressing without much fat.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g firm plain tofu
• 250 g broccoli
• 2 pc carrots
• 1 pc red bell pepper
• 3 pc spring onions
• 10 g fresh ginger
• 1 pc garlic clove
• 2 tbsp soy sauce
• 1 tbsp lime, juice
• 1 pc red chili
• 1 tsp vegetable oil
• salt
• pepper

Method

1. Drain the tofu, cut it into cubes of about 1 cm and carefully pat dry between paper towels.
2. Divide the broccoli into small florets, slice the carrots thinly, cut the pepper into strips and slice the spring onions into rings.
3. Finely grate the ginger and garlic, finely chop the chili. Mix the soy sauce, lime juice, ginger, garlic, chili, oil and a pinch of pepper in a small bowl.
4. Gently toss half of the marinade with the tofu and let it sit for 10 minutes.
5. Bring about 3 cm of water to a boil in a pot. Place the steamer basket on top and add the carrots, broccoli and pepper.
6. Spread the marinated tofu on top, close the lid and steam everything for about 10 minutes until the vegetables are tender-crisp.
7. Sprinkle the vegetables with the spring onions, drizzle with the remaining marinade and serve immediately.