Steamed Tofu and Fish
Delight your taste buds with the light and flavorful 'Steamed Tofu and Fish', a healthy and elegant dish that combines delicate white fish fillets with silky firm tofu. This recipe is all about freshness and simplicity, elevated by the zesty aroma of julienned ginger and a savory soy-based sauce infused with sesame oil and optional rice wine for depth. Steamed to perfection in just 15 minutes, the dish retains its natural flavors and tender textures, making it a nourishing choice for weeknight dinners or special occasions. Garnished with vibrant green onions, this low-fat, protein-packed meal pairs beautifully with steamed rice for a wholesome dining experience. Perfect for fans of easy Asian-inspired recipes, it’s a must-try for both beginners and seasoned cooks seeking a light yet satisfying dish.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 300 grams white fish fillet (e.g., cod, tilapia, or sole)
- 20 grams ginger
- 2 stalks green onions
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon white pepper
- 500 milliliters water (for steaming)
Instructions
Cut the tofu into 1-inch thick slices and arrange them on a heatproof plate suitable for steaming. Pat them dry with a paper towel to remove excess moisture.
Slice the white fish fillet into even pieces, roughly 2 inches wide. Season both sides lightly with salt and white pepper.
Peel the ginger and julienne (cut into thin matchsticks). Slice the green onions diagonally into thin, decorative strips.
Layer the seasoned fish slices over the tofu on the prepared plate.
Scatter the julienned ginger evenly over the fish and tofu. Reserve the sliced green onions for garnish.
In a small bowl, mix together the soy sauce, sesame oil, and rice wine (if using). Drizzle this sauce evenly over the fish and tofu.
Prepare a steaming setup: Fill a large wok or pot with 500 milliliters of water and bring it to a boil. Place a steaming rack inside.
Carefully place the plate with the tofu and fish onto the steaming rack. Cover the wok or pot with a tight-fitting lid.
Steam over medium-high heat for 12-15 minutes, or until the fish is fully cooked and flakes easily with a fork.
Once cooked, remove the plate from the steamer. Garnish the dish with the sliced green onions. Serve immediately with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.9 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 708 mg | 54% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
