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
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
