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Whenever I want something cozy but not heavy, this Steamed Silken Tofu with Soy Garlic Sauce is my go-to. The tofu basically melts in your mouth, and all the punchy, savory flavors pull together for something that feels special but isn’t fussy. Tried it first on a rushed weeknight and now I fix it all the time, especially with congee or if I just want something easy on the side.
I made this for friends who’d never really cared for tofu, and they ended up loving it. Now it’s my must-have dish for potlucks or whenever folks come over.
Delicious Ingredients
- Coriander or cilantro: adds bright, herby notes I always go for the freshest bunch
- Spring onions or green onions: a pop of green and crunch Pick the ones that look snappy
- Chili oil (optional): brings a gentle heat and a little crunch with crispy chili Use your favorite one
- Sugar: cuts some of the salt and tang in the sauce Adjust depending on how you like it
- Vegetarian oyster sauce: extra savory depth Some brands are MSG free, so check the label if you want
- Sesame oil: drizzles in a nutty aroma Toasted is best—give it a sniff before using
- Black vinegar: a splash of tart and richness Aged ones are full of flavor
- Soy sauce: classic umami goodness Naturally brewed kinds taste deeper
- Garlic: makes everything more mouthwatering Freshly chopped is best
- Silken tofu: super soft with a gentle texture Find it in the fridge section and check for a smooth block
Simple Steps
- Sauce and Garnish:
- Pour your sauce all over the tofu so it gets into every cut. Sprinkle with chopped coriander and green onions on top. Make sure to serve while it's nice and hot.
- Remove and Discard Water:
- Using oven mitts, safely lift the plate out of the pot. Watch out for hot steam. Pour away any liquid that collected so the sauce won't get watered down.
- Steam the Tofu:
- Let it steam for 8 to 10 minutes—just enough so the center gets jiggly and warm but it doesn’t fall apart.
- Set Up Steamer:
- Put a rack or ring in a big pan, add water, then rest your tofu plate on top (but not touching the water). Cover and crank the heat up high to get the steam going.
- Drain Extra Liquid:
- If your tofu’s releasing more water, gently tip the plate to ditch the extra. This way, the sauce sticks better.
- Mix the Sauce:
- In a bowl, stir together soy sauce, vinegar, sesame oil, veggie oyster sauce, sugar, crushed garlic, and the chili oil if you like. Mix until the sugar disappears and give it a taste—it should be bold.
- Slice the Tofu:
- With a sharp knife, slice the tofu into thick slabs about half to one inch. Leave it resting right there on the plate.
- Prepare the Tofu:
- Tip any water out and gently turn your tofu onto a plate with a lip, being super careful—it's fragile!
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There’s nothing quite like silken tofu for soaking up punchy flavors. Its creamy-soft bite takes me straight back to rainy days at the family table because a plate like this would just disappear so fast.
How to Store
Leftovers? Pop them in something airtight and chill for up to two days. The texture’s best fresh, but you can rewarm by steaming again or zapping it in the microwave for a moment on low.
Swap Outs
No regular soy sauce? Grab low sodium or tamari for gluten free. If black vinegar’s missing, a dash of rice vinegar—or even a smidge of balsamic—does the trick. Can’t find veg oyster sauce? Just add more soy sauce plus a pinch of mushroom powder.
How To Serve
This tofu loves plain steamed rice on the side, fits right in with noodles and a plate of greens, or really sings with hot congee. It’s also a winner for brunch with Asian flavors going on.
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Flavor Origins
Steamed tofu with zippy sauces goes way back across East Asia and South China. For lots of households, this is what comfort tastes like—no fancy tricks, just good ingredients done right and letting tofu shine.
Frequently Asked Questions
- → What can I do so the tofu doesn't fall apart while steaming?
Set the tofu on a heatproof dish with a little rim and move it very gently when cutting or putting in the steamer so it keeps its shape.
- → Is it okay to tweak the soy garlic sauce?
Totally! Add more or less soy sauce, vinegar, chili oil, or sweetener to get it just how you want.
- → What can I eat with steamed silken tofu?
It's awesome served next to rice, noodles, congee or porridge for a comforting bite.
- → Do I need chili oil for this sauce?
It's not a must! Skip it for less heat or splash it on if you're craving a kick.
- → How should I put together and serve the tofu?
Spoon your sauce right over the just-steamed tofu, then toss on chopped green onion and cilantro before you dig in.
- → Could I try tofu from a tube instead of a chunk?
Yes! Simply pop it out of the tube and cut it into thick rounds, then steam just like block tofu.