Steamed Tofu Recipe

Prepare tofu

Drain the 14 oz block of firm tofu and wrap it loosely in a clean kitchen towel or paper towels. Place a light weight (a small plate or can) on top for 10 minutes to press out excess liquid. After pressing, unwrap and slice the tofu into 1/2-inch thick slabs or 1-inch cubes, depending on desired presentation. Lightly sprinkle 1/4 tsp salt evenly over both sides of the tofu pieces.

Arrange the tofu pieces in a single layer on a heatproof plate that fits inside your steamer or a pot with a steamer rack. Leave small gaps between pieces so steam can circulate.

Fill a wok or medium pot with about 2 cups of water (enough to reach the bottom of the steamer rack but not touch the plate). Bring the water to a rolling simmer over medium-high heat.

Once simmering, place the plate with tofu on the steamer rack, cover with a tight-fitting lid, and steam for 6–8 minutes for 1/2-inch slices (8–10 minutes for thicker pieces). Steam just until heated through and slightly glossy — avoid over-steaming, which can make tofu crumbly.

Carefully remove the lid (tilt away from you to avoid hot steam) and use tongs or a spatula to lift the plate out of the steamer.

Prepare aromatics

While the tofu is steaming, finely mince 1 tablespoon fresh ginger and 1 clove garlic. Thinly slice the white and green parts of 1 scallion separately (reserve greens for garnish).

In a small bowl combine 2 tablespoons light soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1/2 teaspoon granulated sugar, 1/2 teaspoon chili oil (if using), and the minced ginger and garlic. Stir until the sugar dissolves.

Taste the sauce and adjust: add up to 1/2 teaspoon more sugar if too salty, or another 1/2 teaspoon rice vinegar if you prefer more tang.

If you prefer a warm sauce, briefly heat the sauce in a small saucepan over low heat for 30 seconds and then remove from heat. Otherwise, use at room temperature.

After removing the steamed tofu from the steamer, spoon the sauce evenly over the tofu pieces while they are hot so the flavors soak in.

Scatter the reserved sliced scallion greens and 1 tsp toasted sesame seeds over the sauced tofu. If using cilantro, roughly chop 2 tablespoons and sprinkle on top.

Serve immediately as a side: steamed tofu is best hot or warm. Offer extra soy sauce or chili oil on the side if desired.