Cantonese-Style Steamed Tofu

Delicious ginger, scallions, cilantro, and sweet soy sauce give this Cantonese-style steamed tofu all the flavor of traditional Cantonese steamed fish but at a fraction of the cost and with less of an impact on the environment.

Cantonese Steamed Fish is a crowd-pleaser because it’s simple to make and tastes great. You wouldn’t believe how amazing the sauce, aromatics, and herbs taste when poured over delicately steamed tofu, yet we still adore it.

Silken tofu, with its smooth and slippery texture and mild flavor, is a wonderful vegan substitute for your favorite Chinese fish dishes, although nothing quite compares to the actual thing.

The similar principle is used in this Cantonese-Style Steamed Tofu. Steaming tofu with a pinch of salt and white pepper is like eating steamed fish but without the fish.

The dish is finished with a traditional Cantonese Steamed Fish soy sauce made with ginger, scallions, and cilantro.

In the same vein, this recipe requires no special skills. Make some rice first. Make the sauce herbs while the tofu steams for 10 minutes. The ginger and scallion julienning is the “hardest” portion.

The sauce is ready in a matter of minutes, at which point it may be poured over the tofu and eaten.

Now we’re done!

INGREDIENTS:

• 1 pound of silken tofu
• 2-3 julienned scallions (3-inch lengths, white and green parts separated)
• 1/4 cup of chopped cilantro or to taste
• 1/8 teaspoon of salt
• 2 tablespoons of water
• 2 tablespoons of vegetable oil
• 2 tablespoons of julienned ginger
• 2 tablespoons of light soy sauce or seasoned soy sauce
• 1/4 teaspoon of sugar
• 1/4 teaspoon of white pepper

INSTRUCTIONS:

1. Slice your silken tofu in half lengthwise, and then crosswise into 1/2-inch cubes to have it ready to use. Each piece of cut tofu should be transferred to a big heatproof rimmed dish or shallow bowl using your knife or cleaver. The sauce and liquid should be able to steam in the dish, thus it should be rather deep.
2. Spread the tofu on the dish so that as much of the uncovered surface is visible as possible. The tofu should be liberally salted.
3. The next step is to steam the tofu. Put the tofu on a steaming rack inside a wok and cover it with cold water to cook it.
4. Raising the temperature to medium-high is recommended. In around 7 minutes, the water will boil. Allow it to steam for an additional three minutes, for a total of ten minutes, after it has begun boiling.
5. Prepare the sauce in the meantime. Oil should be heated in a wok or small saucepan over medium heat. Throw in some ginger, and cook it for a minute. Cook the scallion whites for 30 seconds. Add the remaining scallions and cilantro. The ingredients must be boiling.
6. Put in the sugar, water, and soy sauce. Boil and simmer for 30 seconds or until the scallions and cilantro are wilted.
7. When the tofu is done, remove it from the heat and carefully drain any accumulated liquid in the dish.
8. After coating the tofu in white pepper, drizzle it with the sauce. Quickly prepare the meal!