Steamed Silken Tofu Soy Garlic

This Steamed Silken Tofu with Soy Garlic Sauce has long been my answer when I crave a comforting yet light dish that comes together in a snap. Its soft texture and the bright savory sauce create an impressive yet gentle blend of flavors. I first made this for a quick weeknight dinner and soon found myself making it almost every time I cook congee or want an effortless side dish.

When I made this for some friends who were new to tofu they were surprised at how delicious and satisfying something so simple could be It became a go to dish in my kitchen for gatherings

Ingredients

• Silken tofu: creates that signature cloud like softness Look for a fresh block in the refrigerated section and check for a smooth unbroken texture
• Garlic: brings aromatic depth Use fresh garlic cloves for best flavor
• Soy sauce: gives the signature salty umami backbone Choose naturally brewed if you can
• Black vinegar: adds tang and complexity Aged varieties will taste richer
• Sesame oil: offers nutty warmth Make sure it is toasted and sniff for a strong nutty aroma
• Vegetarian oyster sauce: enhances savory depth Check for brands without MSG if you are sensitive
• Sugar: balances the acidity and saltiness Taste and add more or less according to your preference
• Chili oil (optional): for a gentle spicy kick Try to find one with crispy chili bits for extra texture
• Spring onions or green onions: add crunch and freshness Go for crisp bright green stalks
• Coriander or cilantro: offers herbal brightness Fresh picked leaves have the most flavor

Step-by-Step Instructions

Prepare the Tofu:

Gently drain any water from the tofu and carefully turn it onto a footed heat proof plate or bowl Handle with care to avoid breaking its delicate texture

Slice the Tofu:

With a long sharp knife cut the tofu into thick slices between half and one inch Let it rest on the plate while you move on

Mix the Sauce:

Combine soy sauce black vinegar sesame oil vegetarian oyster sauce sugar minced garlic and chili oil if using in a bowl Stir thoroughly to dissolve the sugar You want the sauce to be strong and lively

Drain Extra Liquid:

Check if any water seeps out of your tofu and pour it off again Gently tilt the plate if needed This helps the sauce stick better later

Set Up Steamer:

Fill a large pan or wok with a few inches of water Place your plate of sliced tofu on a footed rack or ring over the water The plate should not touch the boiling water beneath Cover the pan and set the heat to high to bring the water to a boil for a strong steam

Steam the Tofu:

Steam the tofu for eight to ten minutes until it is heated through and even a bit wobbly in the center You want it hot but still holding its shape

Remove and Discard Water:

Carefully using oven mitts take out the plate from the pan Watch for steam Remove any condensation or water that has pooled on the plate to prevent dilution of your sauce

Sauce and Garnish:

Pour the sauce evenly over the tofu so it sinks into the slices Scatter chopped spring onions and coriander over the top Serve immediately while steaming hot

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Silken tofu has always been my favorite for how it soaks up bold sauces and its almost custardlike texture brings back childhood memories of family meals on rainy days where a big bowl of this would disappear in minutes

Storage Tips

Keep leftovers in an airtight container in the fridge They will stay delicious for up to two days though the tofu is most delicate freshly steamed To reheat steam gently again or use short bursts in the microwave on low

Ingredient Substitutions

You can substitute regular soy sauce with low sodium or tamari for a gluten free option Black vinegar can be swapped for rice vinegar or even a small splash of balsamic in a pinch If you cannot find vegetarian oyster sauce a bit more soy plus a pinch of mushroom powder works nicely

Serving Suggestions

This tofu is perfect next to a bowl of fluffy white rice or as a side along with noodles and sautéed greens It shines alongside warm plain congee and makes a great addition to an Asian inspired brunch menu

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Cultural Context

Steamed tofu with punchy sauces has deep roots in both southern Chinese and broader East Asian home cooking For many families this is comfort food a humble yet elegant way to make tofu the star with minimal fuss letting the quality of each ingredient shine through

Frequently Asked Questions

→ How do I prevent silken tofu from breaking during steaming?

Use a footed, heatproof plate and handle the tofu gently when slicing and transferring to avoid breakage.

→ Can I adjust the soy garlic sauce to my taste?

Absolutely, you can increase or decrease the amount of soy sauce, vinegar, sugar, or chili oil based on your preference.

→ What dishes pair well with steamed silken tofu?

This dish is delicious as a side for rice, congee, porridge, or even with noodles for a light meal.

→ Is chili oil essential for the sauce?

Chili oil is optional and can be omitted for a milder flavor, or added for a touch of heat if you like spice.

→ How do I serve steamed silken tofu?

Pour the prepared sauce over the hot, steamed tofu and garnish with chopped spring onion and coriander before serving.

→ Can I use tofu from a tube instead of a block?

Yes, simply remove it from the tube and slice into thick pieces before steaming, as you would with a block.