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Whenever I'm after something warm but not too heavy and need it quick, this Steamed Silken Tofu with Soy Garlic Sauce totally hits the spot. The tofu turns out incredibly tender, and the bright punchy sauce wakes up the whole dish. I threw this together the first time during a busy week and soon found myself making it constantly—especially when I want a fast side or something to go with congee.
I served this to some folks who weren't really into tofu before, and they couldn't believe something so easy tasted so awesome. It now makes an appearance every time I'm having people over.
Tasty Ingredients
- Coriander or cilantro: adds that fresh herby flavor Grab a handful of bright green leaves
- Spring onions or green onions: for a nice pop of color and crunch Crisp stalks work best
- Chili oil (optional): brings heat and texture Pick one loaded with crispy chili if possible
- Sugar: evens out salt and sour Taste as you go and tweak to your liking
- Vegetarian oyster sauce: deepens the savory notes Go for an MSG-free one if needed
- Sesame oil: for rich nutty flavor Be sure it’s toasted and gives off a strong aroma
- Black vinegar: gives sweet and tangy oomph Older bottles are extra tasty
- Soy sauce: boosts that classic salty umami Try to get naturally fermented if you can
- Garlic: makes it extra aromatic Fresh cloves will really shine here
- Silken tofu: gives that ultra soft and pillowy bite Look for smooth, uncracked blocks in the cold section
Step-by-Step Guide
- Sauce and Garnish:
- Drizzle your sauce over the tofu so it slips between the slices. Top it off with chopped coriander and spring onions. Dive in while it’s nice and hot.
- Remove and Discard Water:
- Pop on oven mitts and pull the plate from the pan—watch out for steam! Get rid of any water that’s collected so you don’t water down the sauce later.
- Steam the Tofu:
- Let the tofu steam for about 8–10 minutes—the center should jiggle but not fall apart. You want it warmed through, but not a mess!
- Set Up Steamer:
- Pour an inch or two of water into your wok or big pot. Set a footed rack or steamer ring in there, then set your tofu plate on top. Keep the plate above the water—no soaking! Put the lid on and boil the water for good steam.
- Drain Extra Liquid:
- Check if your tofu lets out more water and tip that off. A bit of a tilt does the trick. This keeps the sauce from sliding off later.
- Mix the Sauce:
- Stir together the soy sauce, black vinegar, sugar, vegetarian oyster sauce, garlic, sesame oil, and chili oil if you’re using it. Mix until the sugar vanishes and the combo smells punchy.
- Slice the Tofu:
- Grab a sharp knife and cut your tofu into nice thick slabs—anywhere from half an inch to a little over. Just lay them out on the plate for now.
- Prepare the Tofu:
- Drain any liquid from your tofu and flip it gently onto a heat-safe, footed plate or bowl. Try not to break it up—the texture is super delicate.
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There’s something so special about silken tofu—how it soaks in all those punchy flavors and feels almost like custard. It seriously brings me back to rainy family dinners where this dish would magically disappear in seconds.
Storing Leftovers
Pop your extras in a container with a lid and stash them in the fridge. They'll stay good for up to two days, but the texture is best right after steaming. To warm them up, gently re-steam or use the microwave on a low setting for short bursts.
Swaps for Ingredients
If you need to switch things up, swap soy sauce for low salt or tamari to skip the gluten. Rice vinegar or a touch of balsamic works in place of black vinegar. For the vegetarian oyster sauce, adding a little more soy and some mushroom powder will do the job if you can’t find any.
Serving Ideas
This dish goes great next to some hot white rice or pairs nicely with noodles plus any stir-fried greens. It’s amazing with a bowl of plain congee and works perfectly as part of a lazy weekend brunch spread.
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Culture & Background
Steamed tofu smothered in bold sauces has been a homestyle favorite for ages across southern China and other parts of East Asia. It’s classic comfort food—humble and pretty but surprisingly delicious, especially when you’ve got top-notch ingredients to let shine.
Frequently Asked Questions
- → How do I keep silken tofu whole when I steam it?
Pick up the tofu carefully when slicing and placing it on a heat-safe plate. That helps keep it from falling apart.
- → Can I play around with the flavors in the sauce?
Definitely! Add more or less soy, vinegar, chili oil, or sugar, whatever fits your taste best.
- → What should I eat with this steamed tofu?
Try it next to hot rice or lay it over noodles. It’s also great with a bowl of porridge or congee.
- → Is chili oil a must or can I skip it?
You don’t have to use chili oil. Toss some in for heat or leave it out for a gentler taste.
- → What’s the best way to serve this tofu?
Spoon the warm sauce right over your steamed tofu, toss on chopped coriander and spring onions right before eating.
- → Is it fine to use tube tofu instead of block tofu?
Yep! Just slide the tofu out and cut thick pieces before steaming, works just like block kind.