My friend R. sent me a link to the droolworthy foodgawker today, and the first thing that caught my eye was the Steamed Silky Soft Tofu. And just like that, I had to have it. R. and I were already planning to cook something tonight with the fresh thai basil and mushroom soy sauce I got this morning at the Asian supermarket in Austin. I ran out to get some silken tofu and we were in business.
This might be one of the easiest recipes a person could make. All you need is a big pot and a steamer basket. The original recipe used a heat safe plate as a steamer plate, but I just went for the basket to be safe.
what you need:
– 1 box of Silken brand firm tofu
– about 1 tablespoon mushroom flavored soy sauce (I’m partial to Healthy Boy brand)
– about 1/2 tablespoon hoisin sauce or oyster sauce
– 1 scallion, thinly sliced
what to do:
Place the steamer basket in a pot with about 1/2 inch of water. Place the tofu in the basket – if you need to cut it into two or three pieces so it fits, that’s just fine. Turn the heat to high and cover the pot. Steam the tofu for 15 minutes, watching to make sure there is still water left in the pot. If the water gets too low, add a cup of hot water, 1/2 cup at a time. If you are feeling fancy, while this is going on you can sautee some sliced shallots until crispy, but I left the shallots out because I forgot to get them.
After 15 minutes, gently remove the tofu from the steamer with a spatula. Drizzle the tofu with soy and hoisin, and sprinkle with scallions and shallots if you’re using them.
And that’s all! So easy, and surprisingly packed with flavor. Enjoy!