I'm on a bit of a health kick right now after having eaten so indulgently in Bangkok! So I came up with this steamed tofu recipe which is light, healthy, and absolutely delicious! Soft, silky tofu is steamed with a delicious ginger soy sauce, topped with colourful julienned vegetables...it'll convert any "tofu haters" I promise!
I think this might be my favourite vegan tofu recipe yet and I can eat as much of it as I want without feeling guilty. But if you eat meat and love tofu, you've also got to check out this cult favorite mapo tofu recipe!
Watch The Full Video Tutorial!
Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!
Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
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- Soft tofu
- Carrot, julienned (I use a julienne peeler)
- Fresh shiitake mushrooms, sliced
- Bell pepper, julienned
- Ginger, julienned
- Green onion, thinly sliced on a sharp bias
Sauce
- Soy sauce
- Tao jiew (Thai fermented soybean paste), or 1 tablespoon miso paste
- Chinese cooking wine
- Clove garlic
- Brown sugar
- Ground white pepper
How to Make Steamed Tofu "Deluxe" เต้าหู้นึ่งทรงเครื่อง
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Preheat the steamer so the water is on a full boil; make sure you add plenty of water so it doesn't dry out.
- Combine all sauce ingredients and stir to dissolve the sugar.
- Unmold the tofu onto a deep, heat resistant plate. Spread ginger juliennes on top of tofu. Set aside.
- Heat a little vegetable oil in a wok over medium high heat, then add mushrooms and spread them out so the pieces are in one layer; let it sear until browned. Once the underside is brown, toss the mushrooms so most of them flip over, and let them cook for another 30 seconds or so.
- Add carrot, bell peppers and a scant tablespoon of the sauce and saute until the mushrooms are fully cooked and the vegetables are softened slightly, 1-2 minutes. Turn off the heat and stir in a pinch of the green onions. Place into a small bowl and set aside.
- Pour all of the remaining sauce over the tofu. Place the tofu in the steamer and steam on a rolling boil for 7-9 minutes until hot all the way through (if you're not sure whether the inside is hot, you can insert a thin paring knife into the center of the tofu and leave it there for about 3 seconds, then pull it out and feel the blade whether it is hot or not).
- Turn off the heat, open the steamer, and you'll notice there is a lot more liquid in the sauce now, and the sauce should be diluted to the perfect saltiness. But, if this is your first time making it, you can taste the sauce and adjust it as needed—add a little more water if it's too salty, or add a splash of soy sauce if it feels too bland. Remember this will get paired with the mild-flavoured tofu, so don't make the sauce too mild!
- Once the sauce is as you like it, with the tofu still in the steamer, add vegetables on top and around the tofu. Top with remaining green onions then close the steamer lid for 30-45 seconds and use the residual steam to wilt the onion and warm up the vegetables. If there isn't much residual steam left, you can turn the heat back on.
- Serve with some jasmine rice. Enjoy!
Recipe Card
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Steamed Tofu "Deluxe" เต้าหู้นึ่งทรงเครื่อง
- Yield: Serves 2
Ingredients
- 300g (1 package) soft tofu
- About ⅓ of a carrot, julienned (I use a julienne peeler)
- 5 fresh shiitake mushrooms, sliced
- ¼ small bell pepper, julienned
- 4 slices ginger, julienned
- 1 green onion, thinly sliced on a sharp bias
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon tao jiew (Thai fermented soybean paste), or 1 tablespoon miso paste
- 1 ½ tablespoon Chinese cooking wine
- 1 clove garlic
- 1 ½ teaspoon brown sugar
- ¼ teaspoon ground white pepper
Want to save this recipe?
We can email this post to you, so you can come back to it later!
Instructions
Preheat the steamer so the water is on a full boil; make sure you add plenty of water so it doesn't dry out.
Combine all sauce ingredients and stir to dissolve the sugar.
Unmold the tofu onto a deep, heat resistant plate. Spread ginger juliennes on top of tofu. Set aside.
Heat a little vegetable oil in a wok over medium high heat, then add mushrooms and spread them out so the pieces are in one layer; let it sear until browned. Once the underside is brown, toss the mushrooms so most of them flip over, and let them cook for another 30 seconds or so.
Add carrot, bell peppers and a scant tablespoon of the sauce and saute until the mushrooms are fully cooked and the vegetables are softened slightly, 1-2 minutes. Turn off the heat and stir in a pinch of the green onions. Place into a small bowl and set aside.
Pour all of the remaining sauce over the tofu. Place the tofu in the steamer and steam on a rolling boil for 7-9 minutes until hot all the way through (if you're not sure whether the inside is hot, you can insert a thin paring knife into the center of the tofu and leave it there for about 3 seconds, then pull it out and feel the blade whether it is hot or not).
Turn off the heat, open the steamer, and you'll notice there is a lot more liquid in the sauce now, and the sauce should be diluted to the perfect saltiness. But, if this is your first time making it, you can taste the sauce and adjust it as needed—add a little more water if it's too salty, or add a splash of soy sauce if it feels too bland. Remember this will get paired with the mild-flavoured tofu, so don't make the sauce too mild!
Once the sauce is as you like it, with the tofu still in the steamer, add vegetables on top and around the tofu. Top with remaining green onions then close the steamer lid for 30-45 seconds and use the residual steam to wilt the onion and warm up the vegetables. If there isn't much residual steam left, you can turn the heat back on.
Serve with some jasmine rice. Enjoy!
PB Kelley says
Tofu deluxe is by far the best tofu dish I have ever had. The design of the dish allows for substitution of different fungi and the integrity of the dish is still maintained. The earthy flavors of the mushrooms are highlighted by the brightness of the ginger and the sauce. As a huge animal protein person, this is wonderful as a healthy substitute.
Futile Resistance says
This is way better than it sounds. Packed full of flavour and eating it will make you feel all warm and fuzzy!
Robert says
I've served this to a group that included a few vegan friends. Bland tofu becomes flavorful with the supporting cast of accompanying aromatics, veggies & tao jiew sauce. Makes for a nice presentation too.