Steamed Silken Tofu

Steamed Silken Tofu

The first time I bought silken tofu I cooked it in a stir-fry, just like I’d cook firm tofu because I didn’t know any better. It was awful. The tofu was so soft that it fell apart, became an ugly, gluggy mess, and I couldn’t understand why anyone would use it over firm tofu.

Fast-forward a couple of years and I came across a recipe for steamed silken tofu. My eyes were opened and my mind was blown. I’m now a silken tofu convert.

Steamed silken tofu has an incredible creamy texture. This soft and smooth tofu combined with a fragrant, spicy, sweet, and salty dressing makes this one of my favourite vegetarian tofu dishes.

Steamed Silken Tofu

Serves 2.
Slightly adapted from a Kylie Kwong recipe at The Cook and the Chef.

  • 300g silken tofu
  • 1 tbs sesame oil
  • Steamed greens and/or rice, to serve
  • ¼ cup coriander leaves, to serve
  • Pinch Sichuan pepper and salt, to serve

Dressing:

  • 1 tbs finely chopped ginger
  • 2 tbs sliced spring onion
  • 2 tbs chopped coriander stems
  • 2 tbs kecap manis
  • 2 tbs Shaoxing wine
  • 1 tbs sesame oil
  • 1 ½ tbs light soy sauce
  • ¼ tsp dried chilli
  1. Cut tofu into rectangular pieces. Oil the top of a bamboo steamer and place the tofu pieces in the steamer (alternatively, if you do not have a bamboo steamer, place the tofu on top of a piece of baking paper in a saucepan steamer). Steam for 10 minutes with the lid on.
  2. Combine all the dressing ingredients in a small bowl, set aside.
  3. Remove tofu from the steamer and drain away any excess liquid.
  4. Heat the remaining 1 tbs sesame oil in a small pan on high heat until smoking.
  5. Place the tofu on a plate in a single layer, pour the dressing over tofu, then carefully drizzle with hot oil.
  6. Garnish with coriander leaves, Sichuan pepper and salt. Serve with steamed greens and/or rice.

Steamed Silken Tofu

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5 Comments

Filed under Easy, Recipes, Vegetarian

5 responses to “Steamed Silken Tofu

  1. Dear Chanel,

    I find that when the coriander stems are diced into very fine bits (like minute squares) and shallots sliced very thinly, the dipping sauce becomes even more flavoursome.

    Sichuan peppercorns tend to overpower the delicate taste of the tofu and I prefer just a gentle sprinkling of white pepper combined with either deep fried bits of crispy, golden brown shallots or garlic for textural contrast.

    Served chilled in small porcelain Chinese or Japanese teacups, this canape always gets the party going when the sun is just about setting in the summer heat, enticing even for those who are not quite into the hot season.

    • Hi Chopinand! Thanks so much for the tips – I’ll try the white pepper and crispy shallots next time. I like the sound of it chilled for the disliked hot season too! :)

  2. I LOVE silken tofu when I eat it out but had no idea how to make something like this at home (have just emailed The Boy to see if he’d be up for eating it at home if I make it). I’ve tried to cook Silken Tofu once – in a curry = FAIL!

  3. I love steamed tofu! I haven’t won Stud over yet but I’m nothing if not persistent ;)

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