Steamed Tofu Recipe

Tofu: A versatile soy product that absorbs flavors well and has a firm texture when steamed.

Soy sauce: Adds a salty, umami flavor to the dish.

Sesame oil: Provides a rich, nutty aroma and taste.

Garlic: Adds a pungent, savory depth to the sauce.

Ginger: Contributes a warm, spicy flavor that complements the other ingredients.

Green onions: Used as a fresh, crisp garnish that adds a mild onion flavor.

When cutting the tofu into cubes, make sure to use a sharp knife to achieve clean cuts and prevent the tofu from crumbling. Additionally, pressing the tofu beforehand to remove excess moisture will help it maintain its shape better during steaming.

• firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor, making it a good alternative for those who want a different texture and taste.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used if you don't have sesame oil, though it will lack the nutty flavor of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different flavor profile.

• minced ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, but use it sparingly as it is more concentrated.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish or mixed into the dish.

• Allow the tofu to cool completely before storing. This prevents condensation, which can make the tofu soggy.
• Transfer the cooled tofu to an airtight container. Ensure the container is clean and dry to maintain the tofu's freshness.
• Store the container in the refrigerator. The steamed tofu will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the tofu. Place the tofu cubes on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Freeze the tofu cubes for about 1-2 hours or until they are solid. This prevents them from sticking together.
• Once frozen, transfer the tofu cubes to a freezer-safe bag or container. Label the container with the date to keep track of its freshness.
• When ready to use, thaw the tofu in the refrigerator overnight. Alternatively, you can thaw it in the microwave using the defrost setting.
• After thawing, reheat the tofu by steaming it again for a few minutes or by incorporating it into a stir-fry or soup.
• Note that the texture of the tofu may change slightly after freezing, becoming more porous and spongy, which can be ideal for absorbing sauces and marinades.

• Microwave Method: Place the leftover steamed tofu in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't dry out. Add a splash of soy sauce if needed to enhance flavor.

• Steaming Method: Set up a steamer and bring water to a gentle boil. Place the tofu on a heatproof plate and steam for 5-7 minutes until heated through. This method helps maintain the tofu's delicate texture and flavor.

• Pan Method: Heat a non-stick pan over medium heat and add a small amount of sesame oil. Place the tofu in the pan and cover with a lid. Heat for 3-5 minutes, flipping halfway through to ensure even heating. This method can add a slight crispiness to the tofu.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tofu on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for 10-12 minutes, or until heated through. This method is great for reheating larger quantities.

• Air Fryer Method: Preheat the air fryer to 350°F (175°C). Place the tofu in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through. This method can give the tofu a slightly crispy exterior while keeping the inside tender.

• Knife: To cut the tofu into cubes.

• Cutting board: To provide a stable surface for cutting the tofu.

• Steamer: To steam the tofu for 10-15 minutes.

• Small bowl: To mix the soy sauce, sesame oil, garlic, and ginger.

• Spoon: To mix the sauce ingredients together.

• Serving plate: To place the steamed tofu and pour the sauce over it.

• Garlic press: To mince the garlic efficiently.

• Grater: To mince the ginger finely.

• Chopping knife: To chop the green onions for garnish.

Prepare ingredients in advance: Mince the garlic and ginger ahead of time to save a few minutes when assembling the sauce.

Use a tofu press: Pressing the tofu beforehand removes excess water, allowing it to steam more quickly and absorb the sauce better.

Preheat the steamer: Start heating your steamer while you prepare the tofu to cut down on waiting time.

Batch cooking: Steam multiple blocks of tofu at once and store them in the fridge for quick meals throughout the week.

Ready-made sauce: Use a pre-made soy sauce mixture if you're in a rush, though fresh is always best.