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Steamed Tofu with Soy-Garlic Sauce

  • Author: Bianca

Ingredients

Scale
  • 1 block (14-16 ounces / 400-450g) Firm or Silken Tofu: Firm tofu offers a slightly chewier texture and holds its shape well, while silken tofu provides an exceptionally smooth, custard-like experience. Choose based on your preference.
  • 3 tablespoons Low-Sodium Soy Sauce: The savory backbone of our sauce. Using low-sodium helps control the saltiness.
  • 1 tablespoon Rice Vinegar: Adds a crucial tangy brightness that balances the soy sauce.
  • 1 teaspoon Sesame Oil: Toasted sesame oil imparts a rich, nutty aroma and flavor.
  • 2–3 cloves Garlic, minced: Freshly minced garlic is key for that pungent, aromatic kick.
  • 1 teaspoon Ginger, freshly grated: Adds a warm, zesty counterpoint to the garlic.
  • 1 teaspoon Sugar (or maple syrup/agave for vegan): A touch of sweetness to round out the flavors and balance the umami and tang.
  • 1–2 Green Onions, thinly sliced: For a fresh, mild oniony bite and vibrant color as a garnish.
  • Optional: 1/4 teaspoon Red Pepper Flakes: For a gentle hint of heat, adjust to your liking.
  • Optional Garnish: Toasted Sesame Seeds: Adds a delightful crunch and visual appeal.
  • Optional Garnish: Fresh Cilantro, chopped: For an extra layer of freshness if you enjoy its flavor.

Instructions

  1. Prepare the Tofu:
    • If using firm tofu: Gently remove the tofu from its packaging. Drain any excess water. Pat it dry with paper towels. While pressing isn’t strictly necessary for steaming as it is for frying, a gentle pat down helps. You can slice the tofu into 1/2-inch thick squares, rectangles, or even triangles.
    • If using silken tofu: Handle with extreme care as it’s very delicate. Gently slide it out of the package onto a plate. Drain any liquid that collects. You can leave it as a whole block or carefully cut it into large pieces directly on the plate.
  2. Set Up Steamer:
    • Fill a wok or large pot with about 1-2 inches of water. Place a steaming rack or a heatproof trivet inside. Ensure the water level is below the rack.
    • Bring the water to a rolling boil over high heat.
  3. Steam the Tofu:
      • Carefully place the plate with the prepared tofu onto the steaming rack.
      • Cover the wok or pot with a lid. If your lid tends to drip condensation, you can wrap it in a clean kitchen towel to catch the drips (ensure the towel doesn’t hang down near the flame).
      • Steam the tofu for 8-10 minutes for firm tofu, or 5-7 minutes for silken tofu. The tofu should be heated through and will appear slightly plump.
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  4. Prepare the Soy-Garlic Sauce:
    • While the tofu is steaming, combine the low-sodium soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and sugar (or alternative sweetener) in a small bowl.
    • Stir well until the sugar is dissolved. If using red pepper flakes, add them here. Taste and adjust seasonings if necessary – you might want a little more tanginess (vinegar) or sweetness.
  5. Assemble the Dish:
    • Once the tofu is steamed, carefully remove the plate from the steamer using oven mitts or tongs (it will be hot!).
    • If there’s any accumulated water on the plate around the tofu, gently tilt the plate to drain it off.
    • Pour the prepared soy-garlic sauce evenly over the hot steamed tofu.
  6. Garnish and Serve:
    • Sprinkle generously with the sliced green onions.
    • Add toasted sesame seeds and fresh cilantro, if using.
    • Serve immediately while warm.

Nutrition

  • Serving Size: one normal portion
  • Calories: 200

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Find it online: https://redrecipe.com/steamed-tofu-with-soy-garlic-sauce/