Cantonese Steamed Tofu with Ginger Scallion Sauce

Name: Cantonese Steamed Tofu with Ginger Scallion Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb soft or silken tofu; 2-3 scallions; 1/4 cup cilantro; 2 tbsp ginger; 2 tbsp vegetable oil; 2 tbsp light soy sauce; 2 tbsp water; 1/4 tsp sugar; 1/8 tsp salt; 1/4 tsp white pepper

This Cantonese steamed tofu is silky, delicate, and finished with a sizzling ginger-scallion soy sauce. It is light enough for a quick lunch yet flavorful enough to serve as part of a Chinese-style dinner.

Servings4 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

soft or silken tofu
1 lb
scallions
2
cilantro
0.3 cup
ginger
2 tbsp
vegetable oil
2 tbsp
light soy sauce
2 tbsp
water
2 tbsp
sugar
0.3 tsp
salt
0.1 tsp
white pepper
0.3 tsp

Step-by-Step Instructions

Slice the tofu block lengthwise in half, then cut it crosswise into 1/2-inch slices. Carefully transfer the slices to a heatproof rimmed plate or shallow bowl that can catch the steaming juices and sauce.

Fan the tofu slices slightly so the sauce can reach as much surface area as possible. Sprinkle the salt evenly over the top.

Set up a steamer or wok with a rack and add about 4 cups of water to the bottom, making sure the water does not touch the plate. Place the tofu plate on the rack and cover.

Bring the water to a boil over medium-high heat, then steam the tofu for about 3 minutes after the water begins boiling. The total steaming time should be about 10 minutes from cold.

While the tofu steams, heat the vegetable oil in a small saucepan or wok over medium-high heat. Add the ginger and cook for about 1 minute, then add the white parts of the scallions and cook for 30 seconds.