Whistling Pressure Cooker Facebook Twitter Pinterest Contact RSS
Apr 9, 2011

Steamed Silken Tofu with Ginger and Scallions

Steamed Silken tofu

I have been trying to restrict my intake of non-vegetarian food to only one meal a day. Usually that means eating fruit smoothies for breakfast and salads for lunch. But on days that I am home I can do some experimenting with new vegetarian dishes. One day I decided to find out what all the hype about steamed silken tofu was all about. Mainly it would give me another opportunity to try out my (then) new bamboo steamer. So of course, we do not generally have a lot of tofu on hand — K hates it, and I do not love it. But my Chinese friends go on and on about the silky texture and the velvety feel of silken tofu…so off I rush to Super88 to buy myself a brick of silken tofu. My recipe is pretty much straight out of chef and restauranteur Kylie Kwong’s book, “Simple Chinese Cooking“.
This dish is simple, healthy and vegan — seldom do I have vegan fare on my blog. And for people that love tofu in its simplest form, without hiding its flavour by drowning it in sauces,  this dish is a delight!

Steamed Tofu with Stir-fried Imitation Lobster Meat



Steamed Silken Tofu with Ginger and Scallions


1 10oz packet of silken tofu
1Tb shao hsing wine (Chinese cooking wine) or dry sherry
1/3 cup water
1 Tb light soy sauce
1/2 tsp white sugar
1 Tbsp ginger, julienned
1/4 cup scallion (spring onion), julienned
1 Tb peanut oil
1 tsp sesame seed oil
pinch of Sichuan pepper and salt combo (optional)

Sichuan pepper and Salt Combo:
3 Tbsp coarse sea salt
1 Tb Sichuan peppercorns


Remove the tofu from its packet into a shallow, heat-proof bowl that will fit inside a steamer basket or in a bamboo steamer.

Cut the tofu brick across along it's length into 8 equal-sized pieces. Cover with the shao hsing wine, soy sauce, water, sugar and half the ginger. Place the bowl into the steamer and position over a wok or saucepan of boiling water. Steam for about 6 minutes or until heated through.

Remove the bowl with the tofu being mindful of the hot steam and transfer to a serving dish along with all its liquids. Spread the scallion pieces and the leftover ginger on top.

Heat the peanut oil to a small frying pan until pretty hot and carefully pour over the tofu to release its flavours. You should hear the scallions and ginger sizzle a little. Sprinkle the sesame seed oil and the Sichuan pepper and salt and serve immediately.

Sichuan pepper and Salt Combo:

Dry-roast the Sichuan peppercorns and the salt in a heavy pan, stirring constantly. When the Sichuan peppercorns start to make a popping sound and release their aromas turn off the heat. Cool at room temperature and then grind to a fine powder in either a mortar pestle or a spice/coffee grinder. Store in an airtight container.

Simple Chinese Cooking


Leave a Comment