Teriyaki Tofu Salad

8 oz. plain, extra-firm tofu, cubed
3 Tbs. vegetable broth or purified water
1 1/3 tsp. sesame oil, raw or toasted*
4 cups broccoli, cut into florets, stems peeled and sliced into thin rounds, or (use half broccoli, half cauliflower)
1 cup carrots, julienne or thin half-moons
¾ cup scallions, white and green part, cut into 1-inch logs
1 cup red radishes or Japanese white radish, cut into thin slices
½ cup celery, cut in diagonal slices
1 Tbs. teriyaki sauce

*Olive oil can be used as an alternative

• Arrange cubed tofu in a 12 to 16 oz. bowl.
• Combine teriyaki sauce, broth, and sesame oil or extra-virgin olive oil.
• Pour over tofu and stir to coat.
• Cover and refrigerate for at least 3 hours or overnight, turning once or twice to season all sides.
• Layer and spread vegetables on a collapsible vegetable steamer, or bamboo steamer basket, over rapidly boiling water.
• Cover and steam for 6 to 8 minutes, or until crisp-tender.
• Immediately transfer vegetables to sink.
• Run cold purified water over them to stop the cooking and hold their brilliant colors. Drain thoroughly.
• Arrange vegetables on a large dinner plate or in a portable 1-qt. bowl with a snap-on lid.
• Top with cubed, seasoned tofu, and any remaining marinade.

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