Today I want to introduce a beautiful and easy steamed tofu that can be enjoyed as a hot appetizer or quick lunch. In China, we enjoy tofu prepared with all kinds of different cooking techniques and ingredients, with little consideration as to whether it’s vegetarian or not. For example, my mom often uses tofu in soups and salads. Many popular tofu dishes usually ordered in a restaurant, such as Mapo Tofu and Home Style Tofu, are paired with other proteins and vegetables. Moreover, we enjoy tofu with all kinds of textures, such as soft, semi-firm, fried, and frozen. I have noticed that here in the US, the firm and extra firm tofu are treasured but most people won’t touch the soft stuff unless they’re making a smoothie. This steamed tofu is great to fully realize the potential of soft tofu, creating a dish that has great texture, rich taste, and a stunning presentation.
Why steam tofu
Steaming tofu serves two purposes. As a consequence your tofu will be warm, which is a great way to add variety to your dinner table, and it’s more suitable to serve with steamed rice if you plan to use it as a main dish. Of course, you can serve the steamed tofu cold. And there is another benefit – once you steam tofu, you can make the dish in advance and the tofu won’t release any further moisture to dilute the sauce after it’s been handled and seasoned.
Ingredients
First of all, make sure you get a block of soft tofu. It’s possible to make this dish using medium or firm tofu, but the soft type yields the best result. Check out my video to see how I cut and plate the tofu. Soft tofu is very delicate and needs to be handled with care. And if you accidentally break apart some pieces, no worries at all! The result will be tasty nonetheless.
Mise en place
Your table should have the plated tofu, chopped aromatics, oil, Sichuan peppercorns (or black pepper), and mixed sauce. NOTE: I placed all the aromatics in one bowl for easy cleanup. The green onions are not used in the aromatic oil but can be tasty if you add a small amount of them. I use the rest for garnish.
Cooking process
Cooking steamed tofu is super simple: The hot aromatic oil removes the raw taste from the ginger and garlic, and it slightly sizzles the tofu for a better taste. It truly makes a difference!
To serve steamed tofu
Steamed tofu can be served warm or cold. You can use it as an appetizer in a multi-course meal, or a light main dish served over rice. To eat, use a spoon to scoop a piece of tofu with plenty of sauce and enjoy! And no worries about breaking apart the tofu. Because of the steaming process, the broken pieces won’t release more moisture to dilute the sauce.
Afterthought
This steamed tofu might not look as familiar as other popular tofu dishes, but I hope you give it a try if you enjoy tofu! And I hope this post and my video help you find a new way to use soft tofu in a savory dish.
Other Delicious Tofu Recipes
Salt and Pepper Tofu (椒盐豆腐)Vegetarian Mapo TofuTofu Lettuce WrapsCrispy Marinated TofuSweet and Sour Tofu
