Steamed Silken Tofu Soy Garlic (Print Version)
# Ingredients:
→ Silken Tofu
01 -
One 450 g block silky tofu
→ Soy Garlic Sauce
02 -
0.5 tablespoon chili oil if you like it spicy (totally optional)
03 -
1 tablespoon white sugar, toss in more or less depending on your taste
04 -
1 tablespoon vegetarian oyster sauce
05 -
1 tablespoon toasted sesame oil
06 -
2 tablespoons Chinese-style black vinegar
07 -
2 tablespoons regular soy sauce
08 -
2 or 3 garlic cloves, chopped super fine
→ Garnish
09 -
Fresh coriander (cilantro), chopped up
10 -
Green onion or spring onion, finely chopped
# Instructions:
01 -
Splash the soy garlic sauce all over the steamed tofu. Pile on those green onions and cilantro. Eat up while it's nice and warm.
02 -
With oven mitts on, take the tofu plate out of the steamer or pan. Tip off any water that’s pooled up from steaming.
03 -
Boil some water in your steamer or a big pan. When it’s rolling, put the tofu loaded plate in, cover, and let that tofu steam for 8-10 minutes.
04 -
Grab a small bowl and toss in your chopped garlic, soy sauce, vinegar, sesame oil, vegetarian oyster sauce, sugar, and chili oil if you want heat. Give it a good mix till the sugar melts in.
05 -
Carefully drain the liquid out from the tofu pack. Flip it out onto a heatproof dish. Chop it into thick slices, about one to two fingers wide, and set it aside.
# Notes:
01 -
Make sure your plate can go in the steamer without breaking. If you end up with tube-shaped tofu, simply slice it into thick rounds and steam the same way.