Japanese style steamed tofu
Japanese style steamed tofu
This recipe uses soft tofu. When it is steamed, it is smooth, creamy and a great carrier of the delicate flavours in this dish.
Yields: 2 servings
Ingredients
1 package organic soft tofu
Sauce
1 tablespoon sesame oil
1 tablespoon fresh garlic – minced
3 tablespoons tamari
2 tablespoons black vinegar or rice vinegar
2 tablespoons dried seaweed or kelp (I use yangban or kombu)
3 tablespoons of water
1 ½ teaspoons cane sugar
Garnish
2 tablespoons green onion – thinly sliced
1 tablespoon black sesame seeds
Steps
Sauce
In a sauce pan, sauté the garlic in the sesame oil. Don’t let it burn. Add the remaining sauce ingredients. Stir to dissolve the sugar. Turn the heat off, cover and let it sit while you steam the tofu. You want to rehydrate the seaweed and release all the flavours.
Tofu
Steam the blocks of soft tofu. Gently place the blocks in the steaming basket. I like to line the basket with a cabbage leaf. Cook for 5-6 minutes. When it is ready, gently remove it from the basket and place it on your serving plate. Score the tofu in whatever pattern you prefer. Cut three quarters of the way through the block so it stays together.
Pour the sauce on top and garnish with green onion and sesame seeds. I serve it with brown sticky rice and my Asian slaw.
