Vietnamese Steamed Tofu

1 lb firm tofu, cut into 1-inch chunks
2 tablespoons soy sauce (reduced sodium is best)
2 tablespoons rice vinegar
1/2 cup chopped scallion
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon red pepper flakes (less if you prefer less spicy foods)

Mix all ingredients together in a bowl and refrigerate for up to two hours, covered, to allow tofu to absorb seasonings.

Transfer ingredients to a heat-resistant bowl. Place entire bowl into steamer, cover, and steam over medium heat for 25 minutes. Add boiling water to bottom of steamer if it begins to run low.

Best served plain or with steamed brown rice.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JLHUMMEL13.