There seem to be lots of soy-tofu recipes around but it’s something I haven’t done before in the steam oven. Remember the benefit of buying a quality steam oven is that you can have accurate control over the temperature. Yes, I guess I could put this in at full 100 percent steam but I like to heat it slowly like a custard almost, giving it adequate time to heat evenly before you drench it in the delicious sauce.
You can adjust the sauce to taste but love it or hate it, tofu does need some flavour so this packs a punch 🙂
Ingredients:
1 block silken or soft tofu, removed from packet and drained
1 tablespoon peanut or vegetable oil
1 large clove garlic, crushed
a small knob of ginger, grated
2 tablespoons of soy
1 tablespoon of miso
1-2 tablespoons of water
pinch dried chilli flakes (optional)
¼ tsp sesame oil
1 tsp sugar
1 tsp white sesame seeds
Fresh coriander to garnish
Method:
Place drained tofu on baking paper in the perforated steamer tray.
- Heat the oil on medium heat, add the garlic and ginger and stir well being careful not to burn it.
- Add the chilli flakes if using then all the other ingredients
- Remove from heat and stir well until you have a smooth consistency, taste to balance flavours.
- Steam the tofu at 90°C for 8 minutes.
- Remove from steam oven and put onto a warm serving plate. You can warm the plate in the steam oven while the tofu is heating.
- Heat the sauce again until hot and pour over tofu to serve.
- Cut into cubes and garnish with fresh coriander. You could also top with chopped green onions which would be delicious too.
Serve as part of a shared meal.
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