Steamed Tofu and Vegetables
I don’t care what anyone says. I like tofu. I always have. I think it is simply because I have had tofu that was prepared well – often crispy, but always well seasoned and full of flavor. Whether it be tofu and green peppercorn sauce or chilli tofu and shiitake salad it is a great ingredient that can be cooked so many ways.
I like to flex the old diet and tofu is an obvious choice. Yep, I am a meat eater, too, but a walk down vegetarian lane every so often is a good thing. Not because of super foods or other unproven nutrition nonsense, but because a varied diet is the best way to go. It’s proven! It’s the magic bullet the world has been looking for. And since it can be delicious and there are tons of great choices, I have no reason to object.
One of the simplest ways to cook tofu is to steam it. Steaming is the simplest method of cooking most anything and it is perfect for tofu as it offers many great flavor options and you can’t really overcook tofu in the steamer. When the tofu is being steamed with vegetables, the vegetables are cooked as needed and the tofu is just along for the ride. Plus, if we set the ingredients on a plate with some flavouring agents, it is a dish that makes its own sauce! It is one pot cooking at its best. Yeah! That is the best kind of cooking after all. After steaming, the steamed tofu and vegetables can be drizzled with any vinaigrette your heart desires. The obvious choice for the sauce is one made with Asian flavors, but this is not a rule that must always be followed. A change to a balsamic vinaigrette and Italian style (peppers, onions, zucchini) steamed vegetables for example, would be a fantastic twist for tofu. A nice drizzle of tomato sauce would also work well. If you want to go the extra mile, the tofu can be marinated before hand, but it is just an added step that is not really necessarily. A well made vinaigrette or sauce as topping is all you need.
I like silken tofu for steaming, but if you like firm or extra firm go for it. They steam up the same and take to any sauce just as nicely.
Here is how I do my steamed tofu and vegetables…
- 1 or 2 blocks of silken tofu - 3/4-1 lb
- 1 ear of corn (frozen can be used if fresh is not available)
- 3 spring onions
- 1/4 lb of sugar snap peas or pea pods
- 1/4 lb of baby asparagus
- 1/4 lb of shiitake mushrooms
- 1 small bunch of cilantro
- 1 piece of fresh ginger about 2 inches long
- 1 small clove of garlic
- 2 tbsp of soy sauce
- 2 tsp chilli oil
- 1 tsp of sesame oil
- 1 tsp of vegetable oil
- 1 lime
- red chilli flakes
- Drain the tofu well.
- Shuck the corn and remove all the silk. Cut the corn into 1 inch rounds.
- Wash and slice the spring onions into 1/2 inch pieces.
- Wash the snap peas and asparagus.
- Wash and roughly chop the cilantro.
- Slice the lime in half.
- Peel and slice the ginger into matchsticks.
- In a small bowl whisk all the ingredients together and squeeze in some fresh lime juice to taste.
- Set up a steamer basket, steamer insert or bamboo steamer over a pot with enough water to steam the ingredients but not so much water that the water reaches the bottom of the steaming vessel.
- Bring the water to boil.
- Place the spring onions on a heat proof plate or bowl that fits into the steamer. On top of the onions place the tofu and corn. Drizzle the dressing onto the tofu.
- Place the plate into the steamer and cover with a tight fitting lid. Steam for 3 minutes.
- Add the asparagus to the steamer. Steam for another 2-3 minutes until the asparagus is just getting tender.
- Add the peas to the steamer. Steam for another 1-2 minutes until the peas are just getting tender.
- Add the mushrooms to the steamer. Steam for another 1 minutes until the mushrooms are just getting tender.
- Carefully, remove the plate from the steamer. Move the vegetables and tofu to a serving platter reserving the liquid.
- Drizzle liquid on the tofu and vegetables. Sprinkle with fresh cilantro. Season with a dash of red chilli flake.
- Serve hot with rice or steamed buns.
- Medium firm, firm or even extra firm tofu can be used. It is up to your desired taste.
- As the ingredients steam, water will collect in the bowl to finish the sauce.
- For the dressing, the chilli oil and sesame oil can be added to taste or replaced with vegetable oil.
- If baby asparagus is not available, chop thin, regular asparagus stalks into 1-1.5 inch slices.
- White button mushrooms can also be used if shiitakes are not available.
- If you wish to steam without the bowl, steam the vegetables and tofu as directed then drizzle the dressing on after steaming. Adjust the dressing to taste.
I hope you enjoy!
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