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Silky Steamed Tofu


    Steaming tofu gives it a wonderful melt-in-your-mouth texture. Serve alongside brown rice.


    1 block (about 1 lb or 450 g) silken tofu, drained
    2 tsp (10 mL) grapeseed or extra-virgin olive oil
    2 shallots, chopped
    2 garlic cloves, thinly sliced
    1 1/2 Tbsp (22 mL) reduced-sodium soy sauce
    1 Tbsp (15 mL) mirin or rice wine
    1 Tbsp (15 mL) hoisin sauce
    2 tsp (10 mL) finely minced fresh ginger
    1/4 tsp (1 mL) red chili flakes
    1 Tbsp (15 mL) sesame seeds

    Line steamer tray with parchment paper or lettuce leaf. Carefully place tofu block on top and steam above 1 in (2.5 cm) of simmering water for 8 minutes.

    Meanwhile, heat oil in medium-sized saucepan over medium heat. Add shallot and garlic and sauté until golden, about 3 minutes. Stir in soy sauce, mirin, hoisin sauce, ginger, and chili flakes. Bring to a simmer and immediately remove from heat.

    Carefully place tofu on serving tray and top with sauce and sesame seeds.

    Serves 4.

    Each serving contains: 99 calories; 9 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 6 g total carbohydrates (2 g sugars, 0 g fibre); 389 mg sodium

    source: "Full Steam Ahead", alive #363, January 2012


    Silky Steamed Tofu




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