Steamed Tofu and veggies

I was always skeptical of steaming tofu but this recipe was good.

Ingredients:
200 g firm tofu; drained
1/4 cup sodium reduced soy sauce
1 1/2 Tbsp mirin
1 tsp rice wine vinegar
1 Tbsp minced fresh ginger
1 Tbsp minced garlic
1 cup broccoli florets; small
1 cup cauliflower florets; small
1 carrot, thinly sliced
1 Tbsp sliced negi

Method:
1. Combine mirin, vinegar, ginger, garlic, and soy sauce in a small bowl.
2. Cube tofu and place on a sheet of aluminum foil.
3. Fold the foil into a leakproof bowl. Pour in the marinade mixture and fold the foil into a packet tightly sealed.
4. Pour a small amount of water into a saucepan and put over medium-high heat. Place the veggies (including the negi) and the tofu packet in a steamer (or metal strainer) and place on top of the saucepan with a lid over them.
5. When veggies are tender but not mushy, turn onto a plate. Open the tofu packets and pour the contents over the veggies.
6. Serve hot.