Steamed Tofu with Ginger Scallion Sauce

This Easy Steamed Silken Tofu Recipe with Ginger Scallion Sauce is one of my favorite ways to cook silken tofu. I love the smoothy and silky texture of silken or soft tofu and love to enjoy it fresh without cooking, steamed, or in soups. This recipe has a sweet, savory, and tangy sauce from the Chinese black vinegar.

The tofu is steamed until warmed through, then topped with a simple ginger scallion sauce packed with soy sauce, Chinese black vinegar, brown sugar, chili oil, and vegetarian oyster sauce.

I love how quick this is for a simple rice meal. The tofu stays soft and delicate, while the sauce gives you that aromatic, saucy, and lightly spicy finish that seeps into the little crevices on top.

This is also one of those recipes where you can easily adjust the sauce to your taste. Feel free to add more chili oil for heat, more brown sugar for sweetness, or more black vinegar if you like a sharper tang.

Finish this off with scallions or cilantro for a really satisfying and easy meal!

Why You'll Love This Easy Steamed Silken Tofu Recipe

• It comes together quickly with a short steam and an easy sauce.
• The tofu is soft, silky, and delicate, while the ginger scallion sauce is bold and savory.
• Packed with sweet, tangy, and spicy flavors from the soy sauce, black vinegar, brown sugar, and chili oil.
• Perfect over steamed rice for a simple yet hearty meal!
• Easy to adjust depending on your preferred spice and vinegar level.

INGREDIENTS YOU'LL NEED TO MAKE THIS STEAMED TOFU RECIPE

You'll find the full recipe below :)

TOFU

• silken or soft tofu drained

SAUCE

• neutral oil
• scallion, thinly sliced
• grated ginger
• Chinese 5 spice powder
• soy sauce
• Chinese black vinegar
• brown sugar
• chili oil
• vegetarian oyster sauce

TO FINISH

• Scallions or cilantro for garnish
• Sesame seeds
• Chili oil

TO SERVE

• Steamed rice

STEPS TO MAKE THIS

PREPARE THE TOFU

• Carefully drain the tofu and place it on a heat-safe plate or shallow bowl that fits inside your steamer. Slice the top of the tofu into a checkered grid pattern, but do not cut all the way through the base so the tofu stays together.

STEAM THE TOFU

• Steam the tofu over medium high heat for 5-6 minutes or until warmed through. Carefully drain any excess liquid released by the tofu after steaming.

MAKE THE SAUCE

• Heat the neutral oil in a small pan over medium heat. Add the scallion and grated ginger, then cook for 1-2 minutes or until aromatic. Pour the hot scallion ginger oil into a bowl.
• In the bowl, mix the soy sauce, Chinese black vinegar, brown sugar, chili oil, vegetarian oyster sauce, and Chinese 5 spice powder. Taste and adjust to your liking.

FINISH AND SERVE

• Pour the sauce over the steamed tofu. Garnish with scallions or cilantro, sesame seeds, and extra chili oil, if desired.
• Serve with steamed rice to soak up all the sauce and flavor. Enjoy while hot!

MORE RECIPES YOU'LL LOVE

• Shredded Tofu Bulgogi
• Garlic Pepper Tofu
• Pan-Fried Tofu with Ginger Scallion Sauce
• Chili Lime Basil Tofu
• Easy Air-Fryer Sweet Chili Tofu
• Three Cup Tofu
• Hot Maple Tofu Bites
• Soy Garlic Tofu Balls
• Tofu and Chive Wontons in Chili Broth
• Tofu with Marsala Mushrooms & Shallots
• Sweet Chili Tofu with Curry Leaves

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