{"id":15074,"date":"2018-10-14T09:05:26","date_gmt":"2018-10-14T01:05:26","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=15074"},"modified":"2025-05-20T08:06:14","modified_gmt":"2025-05-20T00:06:14","slug":"steamed-tofu","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/steamed-tofu\/","title":{"rendered":"Steamed Tofu – Steamed Silken Tofu Recipe"},"content":{"rendered":"\n

Steamed silken tofu<\/strong> with a savory soy sauce garlic dressing. This is the best Chinese silken tofu recipe for me. It is so tender and so flavorful. The silken tofu melts in the mouth with all of the seasonings and that’s the way of enjoying silken tofu. <\/p>\n\n\n\n

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Tofu in Chinese cuisine<\/h2>\n\n\n\n

As one of the most popular and humble Chinese ingredients, we eat tofu around the year. It is one of the best ingredients for a simple tofu salad<\/a> on hot summer days or can be used in hot stews and soups in winter. Though it is plain and tasteless, the smooth texture and soy aroma still win our hearts. There are lots of people who love the raw taste of tofu. But there are also a large group of haters. Lots of people believe that there is soy raw taste makes tofu not delicious at all. In order to remove the raw taste, tofu is either blanched first or steamed first. In Mapo tofu<\/a>, we blanched the tofu in boiling water. Steaming tofu for 6-10 minutes is another commonly used method. <\/p>\n\n\n\n

\"steamed<\/figure>\n\n\n\n

\ud83d\udcadWhat type of tofu to use<\/h2>\n\n\n\n

I use silken tofu. Silken tofu has a higher water content than other types of tofu (more than 66%) which gives it a super softer, smoother texture. It is often used in soups and sauces, as well as desserts such as pudding and ice cream. Silken tofu can also be used as a vegan replacement for dairy products such as yogurt and cream cheese. so it melts in a month quickly. It tastes more like a pudding dessert. So if you want to pursue a melt-in-mouth texture, silken tofu is the best choice.<\/p>\n\n\n\n

If silken tofu is hard to find, you can also use soft tofu for this steamed tofu recipe. <\/p>\n\n\n\n

Get your silken tofu out of the box without breaking<\/strong><\/h2>\n\n\n\n
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  1. Use a small knife and separate the edges of the package. Take a plate and cover it over the package. Turn it over and then cut small holes in the two diagonal corners. Blow some air in, then the package can be removed easily.<\/li>\n<\/ol>\n\n\n\n
    \"steamed<\/figure>\n\n\n\n

    Cook’s Note<\/h2>\n\n\n\n
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    1. In order to make the tofu enough tasteful, we need to use a large amount of dressing sauce. And please take it easy about the calories because we do not eat all of the dressing.<\/li>\n\n\n\n
    2. Soy sauce from different brands may differ in saltness. So you can adjust the salt amount. By the way, the sauce itself should be slightly over-salty since the tofu is tasteless. Don’t be scared by the sodium amount, we do not eat them all.<\/li>\n<\/ol>\n\n\n\n
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      Ingredients<\/h2>\n\n\n\n

      1 box silken tofu, or soft tofu<\/p>\n\n\n\n

      Ingredients for sauce<\/strong><\/p>\n\n\n\n

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      • 2 tbsp. light soy sauce (low sodium)<\/li>\n\n\n\n
      • 1 tbsp. oyster sauce<\/li>\n\n\n\n
      • 1 tbsp. sesame oil<\/li>\n\n\n\n
      • 2 garlic cloves, chopped<\/li>\n\n\n\n
      • 1 tbsp. chopped scallion and coriander (or scallion only)<\/li>\n\n\n\n
      • 2 fresh Thai pepper (optional), cut into small sections<\/li>\n\n\n\n
      • 1\/2 to 1 tsp. salt (taste your sauce and see how much is needed)<\/li>\n\n\n\n
      • 1\/2 tsp. sugar<\/li>\n\n\n\n
      • 1\/2 tbsp. black vinegar<\/li>\n\n\n\n
      • 2\u00a0garlic cloves<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
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        Instructions <\/h2>\n\n\n\n

        Place the tofu on a large plate and then cut the cubes into several 2 cm thick pieces. Silken tofu can be broken very easily, cutting in the serving plate can avoid transferring and keep the original shape. You can also choose to steam tofu in a whole box shape. But cutting makes the dish more delicious.<\/p>\n\n\n\n

        \"steamed<\/figure>\n\n\n\n

        Let the tofu stay on the plate for a couple of minutes. Then carefully discard the water released. Set up your steamer and steam the tofu for 6-8 minutes. Transfer out and discard only water in the plate.<\/p>\n\n\n\n

        \"steamed<\/figure>\n\n\n\n

        During the steaming process, let’s make the sauce. Place garlic and scallion in a small bow. Heat oil in a small pot and then drizzle the hot oil on garlic and scallion. And then add the other seasonings. Let the sauce combine for 2 minutes. <\/p>\n\n\n\n

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        Sauce prepared <\/figcaption><\/figure>\n\n\n\n

        Take the steamed tofu plate out and then drizzle the sauce on the steamed tofu. <\/p>\n\n\n\n

        \"steamed<\/figure>\n\n\n
        <\/div>
        \"steamed<\/div>\n
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        Steamed Tofu<\/h2>\n\t\t
        <\/div>\n\t\t
        steamed tofu with soy sauce dressing<\/div>\n\t\t
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