Steamed Tofu with Soy Garlic Sauce

Steamed Silken Tofu with Soy Garlic Sauce

This Steamed Tofu with Soy Garlic Sauce is simple but packed full of flavour from the delicious aromatic sauce. Steaming tofu is one of our go-to ways to prepare tofu at home whenever we’re having congee or just want a hearty side to enjoy with rice and other viands. The sauce is easily customisable and you can of course adjust everything depending on your preferred taste.

PREPARING THE TOFU

Drain any excess water form the package of tofu. Carefully remove the tofu from the packaging by flipping it over to a plate. I recommend to use a footed heat proof plate or dish that can withstand high temperatures (oven/microwave-safe).
Slice the tofu into 1/2 to 1-inch (1.25 to 2.5 cm) thick pieces. Allow it to sit while you prepare the sauce.

SOY GARLIC SAUCE

For the sauce, I mixed together the following:

2-3 cloves garlic minced
2 tbsp soy sauce
2 tbsp black vinegar
1 tbsp sesame oil
1 tbsp vegetarian oyster sauce
1 tbsp sugar adjust depending one desired sweetness
1/2 tbsp chili oil optional for spice

Feel free to adjust to your taste. You can see the full recipe in the card below!

Soy Garlic Sauce for Steamed Silken Tofu

STEAMING THE SILKEN TOFU

Drain any excess liquid that can seep out from the tofu.
Prepare your steamer or a pan. I simply used a pan, added some water, and placed my footed serving dish over the water on the pan. I covered the pan and left the water to boil until it creates a good steam.
Leave the tofu to steam for 8-10 minutes.
Afterwards, carefully remove the dish from the pan. Be sure to use kitchen mittens since the plate will be hot. Remove excess water from the tofu.