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A classic Chinese dish featuring silky, delicate steamed tofu bathed in a fragrant, savory sauce. The final drizzle of sizzling oil over fresh aromatics awakens the flavors, creating a simple, elegant, and healthy meal ready in under 15 minutes.
Prepare and Steam Tofu
Mix the Sauce
Prepare Aromatics
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A classic Chinese dish featuring silky, delicate steamed tofu bathed in a fragrant, savory sauce. The final drizzle of sizzling oil over fresh aromatics awakens the flavors, creating a simple, elegant, and healthy meal ready in under 15 minutes.
This chinese recipe takes 15 minutes to prepare and yields 2 servings. At 180 calories per serving with 4.35g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Sizzle and Serve
Add finely chopped red chilies or a teaspoon of chili oil (like Lao Gan Ma) over the tofu along with the other aromatics before pouring the hot oil.
Sauté some shiitake mushrooms in a little soy sauce and place them on top of the tofu before steaming for an extra umami layer.
Add some cooked ground pork or chicken to the sauce, simmering it until cooked through before pouring it over the tofu.
Instead of a soy-based sauce, try a sauce made with oyster sauce, or a fermented black bean sauce for a different flavor profile.
Tofu is a complete protein, containing all nine essential amino acids, making it a fantastic option for muscle repair, growth, and overall body function, especially for vegetarians and vegans.
Tofu is low in saturated fat and cholesterol-free. Studies suggest that soy protein can help lower levels of 'bad' LDL cholesterol, reducing the risk of heart disease.
Soy products like tofu are rich in isoflavones, which are plant compounds with antioxidant properties. They may help protect against certain types of cancer, improve bone health, and reduce menopausal symptoms.
One serving of this Steamed Tofu with Savory Sauce contains approximately 280-320 calories, depending on the exact type of tofu and oil used.
Yes, it is a very healthy dish. It's low in calories and saturated fat, provides a good source of plant-based protein, and steaming is a healthy cooking method that preserves nutrients.
Absolutely. While silken tofu gives a classic, delicate texture, firm or extra-firm tofu also works well. The texture will be chewier and less custard-like. If using firm tofu, you can press it for 15 minutes to remove excess water.
Shaoxing wine is a traditional Chinese cooking wine that adds a complex, fragrant aroma. If you can't find it, you can substitute it with dry sherry or simply omit it.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The texture is best when fresh, but it can be gently reheated in the microwave or by steaming again for a few minutes.
It pairs perfectly with a bowl of steamed jasmine rice to soak up the delicious sauce. A side of blanched greens like bok choy, gai lan (Chinese broccoli), or spinach completes the meal.