Description
Delicious steamed tofu drizzled with a savory sauce.
Ingredients
Scale
- 1 block (1 lb / 450 g) soft tofu, drained and sliced into 1/2” (1 cm) thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon vegetarian oyster sauce (or oyster sauce)
- 1/2 teaspoon sugar
- a pinch of salt
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 2 teaspoons grated ginger
- 2 tablespoons peanut oil (or vegetable oil)
- 2 dried chili peppers
- 1/4 teaspoon ground Sichuan peppercorn (or black pepper)
Instructions
- Prepare the steamer by adding 2” (5 cm) water to the pot and heat over medium-high heat until brought to a boil.
- Arrange the tofu on a plate that can fit into your steamer with as little overlap as possible. Place the plate onto the steaming rack.
- When the water is boiling, add the steaming rack. Steam covered for 6 minutes. Once done, carefully remove the plate from the steamer. Let the plate cool off for a few minutes. Then tilt the plate to drain off as much water as you can.
- While cooking the tofu, mix the light soy sauce, vegetarian oyster sauce, sugar, and salt together in a small bowl.
- When the tofu is ready, heat the oil in a small skillet over medium heat until hot but not smoking. Add the chili peppers, garlic, ginger, a small amount of the green onion, and Sichuan peppercorns. Stir a few times until the chili peppers turn dark red. Immediately pour the oil with everything evenly over the tofu. Then pour the mixed sauce over the tofu.
- Serve warm or at room temperature as an appetizer, or over steamed rice as a main dish.
Notes
- Footnote 1: Be cautious when removing the plate from the steamer as it will be hot.
- Footnote 2: Use the leftover green onion for garnish.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 0mg