Steamed Tofu with Soy-Ginger Sauce
Delight your taste buds with the vibrant flavors of Steamed Tofu with Soy-Ginger Sauce, a dish that’s as healthy as it is delicious. This recipe transforms humble firm tofu into a silky, melt-in-your-mouth delicacy by gently steaming it to perfection. The tofu is then elevated with a bold, aromatic sauce made from freshly grated ginger, minced garlic, soy sauce, sesame oil, and a touch of chili heat, creating a savory harmony that bursts with umami. Finished with a sprinkle of fresh scallions, this tofu dish is an easy, gluten-free option that’s perfect as a light entrée or a protein-packed side. Pair it with steamed rice or stir-fried vegetables for a wholesome meal that’s ready in just 25 minutes. Ideal for busy weeknights yet elegant enough for entertaining, this recipe proves tofu can be the star of any table.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger
- 2 cloves garlic cloves
- 2 stalks scallions
- 1 teaspoon sesame oil
- 1 teaspoon chili oil
- 2 tablespoons water
- 0.5 teaspoon salt
Instructions
Begin by draining the tofu. Remove it from its package and place it on a plate lined with paper towels. Cover the tofu with additional paper towels and place a light weight on top, such as a small plate, to press out excess water. Let it sit for about 10 minutes.
While the tofu is draining, prepare the sauce. Peel and finely grate the ginger. Mince the garlic cloves. Thinly slice the scallions, separating the green and white parts.
In a small bowl, combine the soy sauce, fresh ginger, minced garlic, white parts of the scallions, sesame oil, chili oil, water, and salt. Stir well until all the ingredients are well mixed. Set aside.
After the tofu has been pressed, cut it into evenly sized cubes, approximately 2 centimeters per side.
Prepare a steamer by filling a pot with a few inches of water and bringing it to a gentle boil. Place a steaming rack or bamboo steamer over the pot.
Carefully arrange the tofu cubes in a single layer on a heatproof plate or dish that fits inside the steamer.
Place the plate of tofu into the steamer and cover it with a lid. Allow it to steam for about 10 minutes, or until the tofu is heated through and has a smooth, silky texture.
Carefully remove the steamer lid, and lightly tilt the plate to drain any excess water that the tofu may have released during steaming.
Pour the soy-ginger sauce evenly over the steamed tofu, ensuring all pieces are well coated.
Finally, garnish the dish with the sliced green parts of the scallions.
Serve the steamed tofu hot, as a main or side dish with rice or steamed vegetables.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 312 mg | 7% | |
*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.
