Easy Steamed Silken Tofu with Ginger Scallion Sauce

Ingredients

• 400 g silken or soft tofu (Drained; approximately one 400 g block)
• 1.5 tbsp neutral oil
• 1 scallion (Thinly sliced; reserve some green parts for garnish)
• 1 tbsp fresh ginger (Grated)
• 0.125 tsp Chinese five-spice powder
• 2 tbsp soy sauce
• 2 tbsp Chinese black vinegar (Rice vinegar may be used if needed, though the flavor will be lighter)
• 1 tbsp brown sugar
• 0.5 tbsp chili oil (Adjust to desired heat)
• 1 tbsp vegetarian oyster sauce
• scallions or cilantro (For garnish)
• sesame seeds
• chili oil (Extra, for garnish, if desired)
• steamed rice (For serving)

Steps

1. 1

   Carefully drain the tofu and place it on a heat-safe plate or shallow bowl that fits inside your steamer. Slice the top into a checkered grid pattern, stopping before the base so the tofu remains together.

2. 2

   Steam the tofu over medium-high heat for 5–6 minutes, or until warmed through.

3. 3

   Carefully drain any excess liquid released by the tofu after steaming.

4. 4

   Heat the neutral oil in a small pan over medium heat.

5. 5

   Add the sliced scallion and grated ginger to the pan. Cook for 1–2 minutes, until aromatic.

6. 6

   Pour the hot scallion-ginger oil into a bowl. Add the soy sauce, Chinese black vinegar, brown sugar, chili oil, vegetarian oyster sauce, and Chinese five-spice powder, then mix well. Taste and adjust the sauce to your liking.

7. 7

   Pour the sauce over the steamed tofu. Garnish with scallions or cilantro, sesame seeds, and extra chili oil, if desired.

8. 8

   Serve hot with steamed rice to soak up the sauce and flavor.

Notes

The sauce can be adjusted with more chili oil for heat, more brown sugar for sweetness, or more black vinegar for a sharper tang. The source notes that Chinese black vinegar gives a deeper, mellow tang; rice vinegar is an acceptable substitute with a lighter flavor.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• gluten-free adaptable
• steamed
• quick dinner
• Chinese-inspired