Easy Steamed Tofu (蒸豆腐)
User Reviews
5
Easy Steamed Tofu (蒸豆腐)
Description
This recipe uses soft tofu sliced and steamed briefly to maintain a delicate, silky texture. While steaming, a sauce is prepared by mixing light soy sauce, vegetarian oyster sauce, sugar, and a pinch of salt for balanced flavor. Separately, peanut oil is heated with garlic, ginger, thinly sliced green onions, dried chili peppers, and Sichuan peppercorns to create a highly fragrant aromatic oil.
After steaming, the tofu is drained to remove excess water, and then evenly topped with the sauce. The hot aromatic oil with spices is poured over the surface, releasing its rich fragrance and slightly toasting the aromatics. The result is tender tofu with a light coating of savory sauce and an invigorating touch of heat and fragrance.
The dish is generally served warm as a side or light main and can be complemented with rice or as part of a larger meal. Care when handling the hot plate after steaming is advised to avoid burns. Adding green onions to the oil enhances flavor, though using some fresh sliced green onions as garnish keeps a pleasant texture contrast.
Ingredients
- 1 block (1 lb / 450 g) tofu drained and sliced into 1/2” (1 cm) thick pieces, soft
Sauce
- 1 tablespoon soy sauce light
- 1 tablespoon vegetarian oyster sauce (or oyster sauce)
- 1/2 teaspoon sugar
- salt pinch
Aromatic oil
- 2 cloves garlic , minced
- 2 green onions , thinly sliced
- 2 teaspoons ginger grated
- 2 tablespoons peanut oil (or vegetable oil)
- 2 dried chili peppers
- 1/4 teaspoon Sichuan peppercorn or black pepper, ground
Instructions
Steam Tofu
- Prepare the steamer by adding 2” (5 cm) water to the pot and heat over medium-high heat until brought to a boil.
- Arrange the tofu on a plate that can fit into your steamer with as little overlap as possible. Place the plate onto the steaming rack.
- When the water is boiling, add the steaming rack. Steam covered for 6 minutes. Once done, carefully remove the plate from the steamer (*Footnote 1). Let the plate cool off for a few minutes. Then tilt the plate to drain off as much water as you can.
Sauce
- While cooking the tofu, mix the light soy sauce, vegetarian oyster sauce, sugar and salt together in a small bowl.
Make aromatic oil
- When the tofu is ready, heat the oil in a small skillet over medium heat until hot but not smoking. Add the chili peppers, garlic, ginger, a small amount of the green onion (*Footnote 2), and Sichuan peppercorns. Stir a few times until the chili peppers turn dark red. Immediately pour the oil with everything evenly over the tofu. Then pour the mixed sauce over the tofu.
- Serve warm or at room temperature as an appetizer, or over steamed rice as a main dish.
Notes
- Use oven mitts or a plate lifter to safely remove the hot plate from the steamer.
- Draining excess water from the tofu after steaming prevents the dish from becoming watery.
- Adding some green onions to the hot oil enhances flavor, but add fresh green onions as garnish for better appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 81kcal | 4% |
| Carbohydrates | 4.6g | 2% |
| Protein | 8g | 16% |
| Fat | 4.3g | 7% |
| Saturated Fat | 0.6g | 3% |
| Sodium | 264mg | 11% |
| Potassium | 184mg | 4% |
| Fiber | 0.6g | 2% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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