Steamed Silken Tofu Soy Garlic (Print Version)
# Ingredients:
→ Silken Tofu
01 -
1 block silken tofu, 450 grams
→ Soy Garlic Sauce
02 -
1/2 tablespoon chili oil (skip if you don't want it spicy)
03 -
1 tablespoon sugar, add more or less to your taste
04 -
2 tablespoons Chinese black vinegar
05 -
2 to 3 garlic cloves, minced up fine
06 -
2 tablespoons soy sauce
07 -
1 tablespoon vegetarian oyster sauce
08 -
1 tablespoon sesame oil
→ Garnish
09 -
Chopped cilantro (coriander leaves)
10 -
Sliced green onions or spring onions
# Instructions:
01 -
Spoon your soy garlic sauce over the hot tofu. Sprinkle over green onions and coriander. Eat while it’s still nice and warm.
02 -
Pick up your plate of tofu with oven mitts so you don’t get burned. Tip out the extra water that came out from steaming.
03 -
Fill your steamer or big pan with some water and set up the trivet. Once it’s boiling, set your tofu plate inside. Lid on. Let it steam for 8 to 10 minutes.
04 -
Grab a mixing bowl. Drop in minced garlic, black vinegar, soy sauce, sesame oil, vegetarian oyster sauce, sugar, and chili oil if you’re into spice. Stir till the sugar’s gone.
05 -
Pop the tofu out from its box onto a heatproof dish. Drain off the water and slice it—each piece about 1.25 to 2.5 cm thick. Leave it aside.
# Notes:
01 -
To keep the tofu from falling apart, always use a steaming-safe plate. If you’re dealing with tube silken tofu, cut it into circles about 2.5 cm thick before cooking.