Chinese Steamed Tofu with Soy-Ginger Sauce and Scallions Recipe
Steamed tofu with soy-ginger sauce and scallions is a very delicate, light dish that in China is often served as one of several sides with rice. It tastes a bit like a very soft cheese that has absorbed an aromatic sauce. Ideal for people who are just getting used to tofu – here it really shows its mild, creamy side.
This dish showcases tofu in its most delicate, silky form, absorbing a deeply aromatic soy-ginger sauce. The technique of pouring hot oil over fresh aromatics gives you a restaurant-style flavor with minimal effort, making it an impressive yet very simple side for rice.
Chef's tips
Use the softest tofu you can handle without it falling apart – the creamier the texture, the better it will soak up the sauce. Make sure the oil is hot enough to sizzle when it hits the ginger and garlic, but not smoking, so they become fragrant without turning bitter. If your steamer lid drips a lot of water, cover the tofu loosely with a piece of baking paper to prevent excess condensation.
How to serve
Serve the tofu directly in the steaming plate so it stays hot and tender. Pair with plain jasmine or medium-grain rice and a crunchy cucumber salad or lightly salted napa cabbage. It also works well as part of a larger spread with stir-fried vegetables and a simple soup.
Ingredients
- natural soft or medium-firm tofu - 300 g
- soy sauce for the sauce - 2 tablespoons
- water - 1 tablespoon
- sesame oil for aroma, can be omitted - 1 teaspoon
- fresh ginger finely chopped or grated - 10 g
- garlic finely chopped - 1 clove
- chives or scallions chopped - 2 tablespoons
- neutral vegetable oil e.g. rapeseed - 1.5 tablespoons
- sugar - 0.5 teaspoons
Preparation
- Remove the tofu from the package, gently rinse and pat dry with a paper towel. Place it on a flat plate or in a shallow bowl that will fit into your steamer pot.
- If the tofu block is very tall, you can slice it horizontally into 2 thinner slabs so it heats through faster.
- Prepare a pot for steaming: pour in water so that it does not touch the bottom of the steaming rack or insert, and bring to a boil.
- When the water is producing plenty of steam, place the plate with tofu on the rack or steaming insert. Cover with a lid and steam for 10–12 minutes, until the tofu is very hot in the center.
- Meanwhile, prepare the sauce: in a small bowl mix the soy sauce, water, sugar, and sesame oil.
- Finely chop the ginger, garlic, and chives or scallions. Transfer the ginger and garlic to a heatproof bowl.
- Heat the vegetable oil in a small pan over medium-high heat until very hot but not smoking. Quickly pour the hot oil over the ginger and garlic in the bowl – it should sizzle lightly. This softens the ginger and garlic and releases their aroma.
- Pour the prepared soy sauce mixture into the bowl with the ginger and garlic and stir to combine.
- Remove the hot tofu from the steamer. If a lot of water has collected on the plate, you can gently pour off some of it.
- Pour the sauce over the tofu, sprinkle with the chopped chives or scallions, and serve immediately, preferably with rice.
Storage
Tofu na parze najlepiej smakuje świeże, ale można je przechować w lodówce do 2 dni. Podgrzewaj krótko na parze lub w kuchence mikrofalowej. Nie mroź, bo zmieni strukturę i stanie się gąbczaste.
