Ingredients
Scale
- 1 block silken or soft tofu drained (around 400g block)
- 1 1/2 tbsp neutral oil
- 1 scallion thinly sliced, some green parts saved for garnish
- 1 tbsp grated ginger
- 1/8 tsp chinese 5 spice powder
- 2 tbsp soy sauce
- 2 tbsp chinese black vinegar
- 1 tbsp brown sugar
- 1/2 tbsp chili oil adjust to desired heat
- 1 tbsp vegetarian oyster sauce
- scallions or cilantro for garnish
- sesame seeds
- chili oil
- steamed rice
Instructions
- Drain the silken tofu and set it on a heat-safe plate or a shallow bowl suitable for steaming.
- Gently slice the top of the tofu into a checkered pattern without cutting entirely through the base.
- In a skillet, heat the neutral oil, then add the sliced scallion and grated ginger. Sauté until fragrant, about 1-2 minutes.
- In a bowl, combine the soy sauce, black vinegar, brown sugar, and Chinese five spice powder, stirring until mixed well.
- Pour this sauce over the tofu, making sure it seeps into the cuts made in the tofu.
- Carefully place the tofu in a steamer and cook for about 30 minutes, or until heated through.
- Once cooked, remove from the steamer and drizzle with chili oil, garnishing with reserved green parts of scallion, sesame seeds, and fresh herbs as desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Silken tofu can be substituted with soft tofu, but be gentle when handling to avoid breaking.
Adjust the chili oil according to heat preference—omit for a milder flavor.
Serve over steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 1200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg