Silken Tofu

You don’t have to be a vegetarian to love tofu. In fact, I think I like it more than meat … Salt & Pepper Tofu is one of my favourite dishes ever, especially when it is fresh and piping hot.

At other times, you will often find me adding tofu to most Asian soups and stir-fries. Recently, I started experimenting with recipes for steamed tofu and I love how it can be such a simple, yet satisfying, dish on its own.

steamed tofu with soy and chillies on plate with spoon

Different Types of Tofu

There are many different types of tofu available, ranging from firm, fried, marinated to silken and extra soft. For this particular recipe, you will need silken tofu, which is usually sold in small plastic containers and is very soft in texture. Silken tofu is often used in soups (such as Japanese miso soup), and I also like to use it for deep-frying to achieve a nice contrast in textures between the smooth interior and crispy coating.

When steamed, silken tofu will firm up a little and should wobble on a plate like panna cotta, but it will still remain silky smooth throughout.

Tofu in its natural state is very bland, but this makes it the perfect vehicle for carrying other flavours. Here, the tofu is dressed with a spicy and savoury sauce, and sprinkled with Sichuan pepper for some tongue-numbing spiciness. Served with plain steamed rice, it’s comfort in a bowl.

steamed tofu with soy chillies and rice
5 stars (1 review)

Steamed Tofu with Soy, Chillies & Sichuan Pepper

Thanh | Eat, Little Bird
Prep5 minutes
Cook20 minutes
Total25 minutes
Serves: 2
A spicy and delicious Steamed Tofu with Soy, Chillies & Sichuan Pepper
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Ingredients

  • 300 g (11 oz) silken tofu
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, finely chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2-3 teaspoons Chinkiang vinegar
  • 1 teaspoon caster sugar
  • 3 tablespoons chilli oil
  • 1 tablespoon oyster sauce
  • 1-2 teaspoons Sichuan peppercorns, toasted and finely ground in a mortar & pestle
  • coriander, (cilantro) finely chopped
  • spring onions, (scallions) or chives, finely sliced

Instructions 

To Prepare the Tofu

  1. Bring a pot of water to the boil and place a properly fitted metal or bamboo steamer on top.
  2. Most brands of silken tofu are sold in small plastic containers with a plastic cover. Remove the plastic cover.
  3. Choose a plate which will fit into the steamer and which you will use for serving the tofu later. As you will be pouring a sauce over the tofu later, it is best to choose a plate with a lip or even a shallow bowl (like in the photos).
  4. Carefully invert the plastic container of silken tofu onto the plate. If the tofu doesn’t slide out of the plastic container right away, gently squeeze the sides of the container to encourage the tofu to loosen. Sometimes, I find that leaving the inverted plastic container of silken tofu on the plate for 5-10 minutes helps the tofu come to room temperature and naturally slide out of its container onto the plate below.
  5. Place the plate with the silken tofu into the steamer.
  6. Steam the tofu over medium heat for about 15 minutes.

To Make the Sauce

  1. While the tofu is steaming, make the sauce.
  2. Place the oil and garlic into a small saucepan over medium heat.
  3. Once the garlic smells fragrant, add the soy sauce, dark soy sauce, black vinegar, sugar, chilli oil and oyster sauce. Let the sauce come to a gentle simmer.
  4. Once the tofu is cooked, carefully remove the plate from the steamer. Use a spoon or kitchen paper to remove any excess liquid on the plate.
  5. Carefully spoon the sauce over the tofu.
  6. Sprinkle with Sichuan pepper (how much is up to you), and garnish with the coriander (cilantro) and spring onions.
  7. Serve while still hot with Steamed Jasmine Rice.

Kitchen Notes

  • OVEN & STOVE TEMPERATURES
    All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information
Calories: 356kcal, Carbohydrates: 13.1g, Protein: 12.4g, Fat: 30g, Cholesterol: 3.5mg, Sodium: 802.6mg, Fiber: 1.6g, Sugar: 5.4g

Did you make this recipe?

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