Steamed Silken Tofu with Soy Sauce & Scallions Recipe

Silken tofu: This type of tofu has a smooth, delicate texture and is often used in soups and steamed dishes.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for adding depth of flavor.

Scallions: Also known as green onions, these add a fresh, mild onion flavor and a pop of color.

Sesame oil: A fragrant oil made from toasted sesame seeds, used to add a nutty aroma and flavor.

When preparing silken tofu, handle it gently to avoid breaking it apart. Use a sharp knife to cut it into bite-sized pieces and a spatula to transfer it onto the heatproof plate. For even steaming, ensure the tofu pieces are evenly spaced.

• silken tofu - Substitute with soft tofu: Soft tofu has a similar texture and can be used in place of silken tofu in most recipes.

• silken tofu - Substitute with firm tofu: Firm tofu can be used if you prefer a denser texture, though it won't be as smooth as silken tofu.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and gluten-free alternative that is slightly sweeter but works well in place of soy sauce.

• scallions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish in place of scallions.

• scallions - Substitute with leeks: Leeks can provide a similar flavor, though they are milder and should be finely chopped.

• sesame oil - Substitute with olive oil: Olive oil can be used if you don't have sesame oil, though it will lack the nutty flavor.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and can be used as a substitute for sesame oil.

• Allow the steamed silken tofu to cool down to room temperature before storing. This prevents condensation, which can make the tofu soggy.

• Transfer the tofu to an airtight container. Ensure the container is clean and dry to maintain the tofu's delicate texture.

• If you plan to consume the tofu within a few days, store it in the refrigerator. It will stay fresh for up to 3 days.

• For longer storage, consider freezing the tofu. Place the tofu in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.

• When ready to use, thaw the tofu in the refrigerator overnight. Avoid using the microwave to defrost, as it can alter the texture.

• Once thawed, gently reheat the tofu by steaming it for a few minutes until warmed through. This helps retain its silky texture.

• If you have leftover soy sauce mixture, store it separately in a small airtight container in the refrigerator. It can be used for up to a week.

• Scallions can be stored in a damp paper towel inside a plastic bag in the refrigerator. They will stay fresh for about a week.

• When reheating, you can add a fresh drizzle of sesame oil and a sprinkle of freshly chopped scallions to revive the flavors.

• Microwave Method:

  1. Place the leftover silken tofu on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.
  4. Drizzle a bit more soy sauce and sesame oil if needed, and garnish with fresh scallions.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack.
  2. Place the tofu on a heatproof plate and cover it with aluminum foil to prevent excess moisture.
  3. Steam for about 5-7 minutes until heated through.
  4. Refresh the dish with a touch of soy sauce and sesame oil, and add freshly chopped scallions.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of sesame oil to the pan.
  3. Place the tofu pieces in the skillet and cover with a lid.
  4. Heat for 3-4 minutes, turning once to ensure even heating.
  5. Add a splash of soy sauce if needed, and garnish with fresh scallions before serving.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the tofu on an oven-safe dish and cover with aluminum foil.
  3. Heat for 10-15 minutes until warmed through.
  4. Add a bit more soy sauce and sesame oil if desired, and top with freshly chopped scallions.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the tofu in the air fryer basket, ensuring pieces are not touching.
  3. Heat for 5-7 minutes, checking halfway through to avoid overcooking.
  4. Drizzle with additional soy sauce and sesame oil, and garnish with fresh scallions.

• Knife: To cut the silken tofu into bite-sized pieces.

• Cutting board: A surface to safely cut the tofu.

• Heatproof plate: To place the tofu on for steaming.

• Steamer or steaming setup: To steam the tofu until heated through.

• Small bowl: To mix the soy sauce and sesame oil.

• Spoon: To mix the soy sauce and sesame oil together.

• Measuring spoons: To measure out the soy sauce and sesame oil accurately.

• Chopping knife: To finely chop the scallions.

• Serving plate: To serve the steamed tofu garnished with scallions.

Prepare ingredients in advance: Chop the scallions and mix the soy sauce and sesame oil ahead of time to streamline the cooking process.

Use a microwave steamer: If you have a microwave steamer, you can steam the tofu in just a few minutes instead of using a traditional steamer.

Cut tofu carefully: Use a sharp knife to cut the silken tofu into bite-sized pieces to avoid crumbling and save time on presentation.

Serve directly from steamer: Place the tofu on a heatproof plate that fits your steamer, so you can serve it directly without transferring.