Steamed Silken Tofu with Scallions
1 min readThis silky tofu dish is heavenly with a side of Stir-Fried Shiitake Mushrooms with Shallots in Garlic Sauce, steamed broccoli, and brown rice. Silken tofu has a higher moisture content than regular cake tofu; hence, its lovely, custardlike texture. If your steamer basket has a handle in the center, cut the tofu in half crosswise and place on aluminum foil in lieu of the plate.
MAKES 4 SERVINGS
1 (20-ounce) container silken firm tofu, drained
2 scallions, white and green parts, thinly sliced
2 tablespoons vegetarian oyster sauce or mushroom soy sauce
1 tablespoon dark soy sauce
1 tablespoon reduced-sodium regular soy sauce
1 teaspoon toasted (dark) sesame oil
In a medium stockpot, place a steamer basket over about 11⁄2 inches of water. Place the tofu on a heatproof plate and place on the steamer basket. Sprinkle the top of the tofu with half the scallions. Bring to a boil over high heat. Reduce the heat to medium, cover, and steam 15 minutes.
In a small bowl, combine the oyster sauce, soy sauces, and sesame oil. Set aside.
To serve, carefully remove plate with tofu from the steamer basket and drain off any accumulated water. Drizzle the tofu evenly with half the oyster sauce mixture. Garnish with the remaining scallions and serve at once, with the remaining sauce passed separately.
{PER SERVING} Calories 132 • Protein 12g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 2g • Sodium 623mg
