Steamed Silken Tofu Soy Garlic (Print Version)
# Ingredients:
→ Silken Tofu
01 -
450 g silken tofu block
→ Soy Garlic Sauce
02 -
2 to 3 cloves garlic, finely minced
03 -
2 tablespoons soy sauce
04 -
2 tablespoons Chinese black vinegar
05 -
1 tablespoon sesame oil
06 -
1 tablespoon vegetarian oyster sauce
07 -
1 tablespoon sugar, adjust for taste
08 -
0.5 tablespoon chili oil (optional, for heat)
→ Garnish
09 -
Chopped spring onions or green onions
10 -
Chopped coriander leaves (cilantro)
# Instructions:
01 -
Drain the silken tofu and carefully remove it from the packaging by inverting it onto a heatproof plate. Slice into 1.25 to 2.5 cm thick pieces and set aside.
02 -
In a bowl, combine minced garlic, soy sauce, black vinegar, sesame oil, vegetarian oyster sauce, sugar, and chili oil if desired. Stir well to dissolve the sugar completely.
03 -
Prepare a steamer or use a wide pan with a trivet and water. Once boiling, place the plate with tofu over the steam and cover. Steam for 8-10 minutes.
04 -
Carefully remove the steamed tofu plate from the pan using oven mitts. Gently drain any excess water released by the tofu.
05 -
Pour the prepared soy garlic sauce generously over the steamed tofu. Top with chopped spring onions and coriander. Serve immediately while hot.
# Notes:
01 -
Use a heatproof plate suitable for steaming to prevent the silken tofu from breaking. If using tube silken tofu, slice it into 2.5 cm thick rounds before steaming.