Steamed Silken Tofu

Steamed TofuThe 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


  • 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.