steamed tofu

Spicy Hunan Steamed Tofu and Mushrooms is an incredibly flavorful, protein-packed, umami  vegan dish that may just be better than the original fish dish that inspired it!

Spicy Hunan Steamed Tofu & Mushrooms

silken tofu ((450 grams))

salt ((to taste))

vegetable oil ((plus 2 tablespoons, divided))

oyster mushrooms ((225 grams))

white pepper ((or

ginger ((minced))

garlic ((minced))

chili

scallions ((finely chopped, with the white and green parts separated))

water

soy sauce

sugar

Prepare your silken tofu by cutting it in half lengthwise and then slicing it crosswise into ½-inch slices. Use your knife or cleaver to transfer each half of the cut tofu to a large heatproof rimmed plate or shallow bowl (the dish should be deep enough to hold the steaming liquid and sauce). Lay the tofu on the plate so the pieces are fanned across either side. Sprinkle a pinch of salt evenly over the tofu.

Next, steam the tofu. Add 4 cups of cold water to a wok, place the tofu on a steaming rack inside, and cover the wok. (You can set up your steaming apparatus however you’d like. Check out our full article on how to set up a steamer, even without special equipment.)

Turn the heat to medium-high. The water should boil in about 7 minutes. After it has begun boiling, continue to steam for another 3 minutes––a total of 10 minutes.

When the tofu goes into the steamer, heat a skillet over medium-high heat. Add 1 tablespoon of oil to the pan and brown the oyster mushrooms. Season with salt to taste. Let them brown and caramelize—flipping them when they caramelize on one side.

When the tofu is done, turn the heat off, and carefully pour off the liquid that has pooled at the bottom of the plate. Arrange the caramelized oyster mushrooms over the top. Sprinkle the mushrooms and tofu evenly with ¼ teaspoon white pepper.

In a clean saucepan or wok set over low heat, add 2 tablespoons of oil and 1½ tablespoons minced ginger. Cook for 1 minute, and then add the garlic and cook for another minute. 

Add the duo jiao salted chilli peppers. Cook for 1-2 minutes. The oil should start turning red and fragrant. Next, add the white portions of the scallions. Give it a stir for another 10 seconds, and add 2/3 cup hot water, 1 tablespoon soy sauce, and ½ teaspoon sugar.

Let the liquid come to a boil, and turn it down to simmer. Stir in the green portion of the scallions, and take the pan off the heat. Immediately spoon the sauce evenly over the mushrooms and tofu, and serve!

This Cantonese-Style Steamed Tofu has all the great flavor of a Cantonese steamed fish, with ginger, scallions, cilantro, and sweet soy sauce, but with a more affordable—and sustainable—protein: tofu!

Cantonese-Style Steamed Tofu

silken tofu

salt ((a pinch))

vegetable oil

ginger ((julienned))

scallions

cilantro ((chopped;

soy sauce ((or seasoned soy sauce))

white pepper ((or to

Prepare your silken tofu by cutting it in half lengthwise and then slicing it crosswise into ½-inch slices. Use your knife or cleaver to transfer each half of the cut tofu to a large heatproof rimmed plate or shallow bowl. The dish should be deep enough to hold the steaming liquid and sauce.

Lay the tofu on the plate so the pieces are fanned out evenly, with as much tofu surface area exposed as possible. Sprinkle the salt evenly over the tofu.

Next, steam the tofu. Add 4 cups of cold water to a wok, place the tofu on a steaming rack inside, and cover the wok.

Turn on the heat to medium-high. The water should boil in about 7 minutes. After it has begun boiling, continue to steam for another 3 minutes––a total of 10 minutes.

Meanwhile, make the sauce. Heat a wok or small saucepan over medium high heat, and add the oil. Add the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds. Then add the rest of the scallions and cilantro. The mixture should be sizzling.

Add the soy sauce, sugar, and water. Bring to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.

When the tofu is done, turn the heat off, and carefully pour off the liquid that has pooled at the bottom of the plate. Sprinkle the tofu evenly with the white pepper, and then pour the sauce over the top. Serve immediately!

This Steamed Silken Tofu with Soy Garlic Sauce is simple but packed full of flavour from the delicious aromatic sauce. Steaming tofu is one of our go-to ways to prepare tofu at home whenever we’re having congee or just want a hearty side to enjoy with rice and other viands. The sauce is easily customisable and you can of course adjust everything depending on your preferred taste.

Steamed Silken Tofu with Soy Garlic Sauce

lb block silken tofu (450 g (see notes))

garlic (minced)

tbsp black vinegar

tbsp sesame oil

tbsp vegetarian oyster sauce

tbsp sugar (adjust depending one desired sweetness)

tbsp chili oil (optional

spring onions onions

coriander/cilantro

Drain any excess water form the package of tofu. Carefully remove the tofu from the packaging by flipping it over to a plate. I recommend to use a footed heat proof plate or dish that can withstand high temperatures (oven/microwave-safe).

Slice the tofu into 1/2 to 1-inch (1.25 to 2.5 cm) thick pieces. Allow it to sit while you prepare the sauce.

For the sauce, simply mix everything into a bowl. The sauce will be quite generous because you want it to soak the tofu.

Drain any excess liquid that can seep out from the tofu.

Prepare your steamer or a pan. I simply used a pan, added some water, and placed my footed serving dish over the water on the pan. I covered the pan and left the water to boil until it creates a good steam.

Leave the tofu to steam for 8-10 minutes.

Afterwards, carefully remove the dish from the pan. Be sure to use kitchen mittens since the plate will be hot. Remove excess water from the tofu.

Pour over the sauce, garnish the tofu, and enjoy your tofu while it’s hot. You can enjoy this as a hearty side/starter, with rice, congee/porridge, with noodles, or even as-is.

Yum! I honestly have made this at least once every few weeks since you posted it, so yummy. Thank you from England x

Thank you for this satisfying dish. It's a winner! Will definitely cook again and again as we transition into a more plant-based diet. Thanks, Jeeca and keep cooking!!

I have made this recipe almost 10 times now. It is absolutely phenomenal and I highly recommend giving it a try!

I love your recipes but I have never steamed silken tofu in the past. My tofu didn’t hold up after I sliced so I’m wondering if  I did something wrong or if this is what to expect? Loved the flavor of your sauce and I could ret they all day long. I actually made a double portion and used the leftover as stir-fry sauce. Perfect flavors!

So yummy ! It's so difficult to choose which recipes of yours to try because they all look delicious! I think I'll try one new recipe of yours each week.

This was so good, I almost can't believe it. Definitely going to be making it again asap. I added a bit of minced ginger as well.

Top 3 steamed tofu recipes from across the web

The most viewed steamed tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy Hunan Steamed Tofu & Mushroom...

Cantonese-Style Steamed Tofu

Steamed Silken Tofu with Soy Garlic...

Top 3 steamed tofu recipes from across the web

The most viewed steamed tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Hunan Steamed Tofu & Mushroom...

Cantonese-Style Steamed Tofu

Steamed Silken Tofu with Soy Garlic...

The most viewed steamed tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine