Easy Steamed Silken 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.
Ingredients
TOFU
- 1 block silken or soft tofu drained (around 400g block)
SAUCE
- 1 1/2 tbsp neutral oil
- 1 scallion thinly sliced, some green parts saved for garnish
- 1 tbsp grated ginger
- 1/8 tsp Chinese 5 spice powder
- 2 tbsp soy sauce
- 2 tbsp Chinese black vinegar
- 1 tbsp brown sugar
- 1/2 tbsp chili oil adjust to desired heat
- 1 tbsp vegetarian oyster sauce
TO FINISH
- Scallions or cilantro for garnish
- Sesame seeds
- Chili oil
TO SERVE
- Steamed rice
Instructions
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!
Notes
- Silken tofu is very delicate, so handle it gently and use a shallow plate or bowl for steaming.
- The checkered cuts help the sauce seep into the tofu, but avoid cutting all the way through the base so the block doesn't fall apart.
- Chinese black vinegar gives the sauce a deeper, mellow tang. You can use rice vinegar if needed, but the flavor will be lighter.
- Adjust the chili oil depending on your desired spice level.
NUTRITIONAL INFO
Serving: 1serving | Calories: 280kcal | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 1265mg | Potassium: 446mg | Fiber: 1g | Sugar: 9g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
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