The easiest and most delicious way of eating “steamed” tofu. Serve it over rice and you have a complete meal!
This steamed tofu recipe is SO EASY because instead of steaming it the traditional way, we’re going to use our microwave. But just because it’s easy doesn’t mean it’s not delicious! The sauce is so flavorful that you’ll find yourself drenching your rice in it.
If you’re feeling too lazy to prepare a fully balanced, nutritionally complete meal but want to avoid guilt, this dish is your solution.
Why?
Tofu, derived from soybeans, belongs to the legume family, contributing to the vegetable food group. It is also one of the rare plant-based foods classified as a complete protein, containing all nine essential amino acids.
Tofu = soybeans = complete protein
Tofu = soybeans = legume = vegetable
So…winner, winner, tofu dinner?!
1. Discard as much water released from the tofu as possible.
Tofu contains a significant amount of water. Even after draining the water from the box, you’ll notice additional water released while letting it sit and during the “steaming” process. Discard as much as possible to prevent dilution of your sauce later.
2. Slice the tofu directly on your serving plate.
This recipe calls for soft tofu, which is notorious for breaking at the slightest touch. Avoid transferring it between multiple surfaces.
Pro tip: after draining the water from the tofu box, place your serving plate facedown over the box, flip it over, and remove the box. Now you can slice your tofu!
3. Add a crispy topping.
I highly recommend garnishing with crispy fried shallots for both flavor and texture. The crunch, combined with the silkiness of the tofu, elevates this dish beyond a simple “whipped up in 10 minutes” creation. You can substitute with crumbled roasted peanuts or Lao Gan Ma’s chili crisp if you prefer more heat.
The firmest I’d recommend is medium-firm tofu. Steamed tofu dishes typically call for soft tofu due to its mild flavor. The silkiness is also what makes this dish irresistible!
Good news! You can omit cilantro without any large impact to the dish. Simply garnish with more scallions. For those of us lucky enough not to have the gene making cilantro taste like soap, adding it will give the final dish a more earthy flavor.
Color me shocked. But no worries! You can definitely steam this on the stovetop using the traditional method. Follow all the tips for preparing the tofu, but steam it for 10 minutes over medium-low heat until heated through. Let it rest for 5 minutes and discard any water that pools on the plate after steaming. Proceed with the recipe as usual.
While this dish is GREAT on its own, it also pairs well with any simple Asian leafy green stir-fry (think bok choy or gai lan). It also works well as an appetizer!
I’m a foodie with a simple philosophy: why should amazing food be reserved for the weekends alone? I’m all about making every meal delicious because, let’s face it, we only have so many meals in our lifetime.
My mission? To take the stress out of cooking with easy-to-use meal plans so you can enjoy mouthwatering recipes any day of week. Join me on this tasty journey and let’s savor “more taste, less waste” in every bite!
I’m a foodie with a simple philosophy: why should amazing food be reserved for the weekends alone? I’m all about making every meal delicious because, let’s face it, we only have so many meals in our lifetime.
My mission? To take the stress out of cooking with easy-to-use meal plans so you can enjoy mouthwatering recipes any day of week. Join me on this tasty journey and let’s savor “more taste, less waste” in every bite!
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