Cantonese Steamed Tofu | 清蒸嫩豆腐 Recipe
- Daniel
- 18 hours ago
- 2 min read
There is something incredibly comforting about dishes like this. After all the rich, heavy cooking we sometimes do, this is the kind of food that brings you back to center. Soft silken tofu, lightly seasoned, gently steamed, and finished with aromatics and hot oil. It is simple, honest, and deeply satisfying.
This is the kind of dish you will find in many Cantonese homes, not because it is fancy, but because it lets the ingredients speak for themselves.
Cantonese cuisine has long celebrated freshness and restraint. Unlike heavily spiced regional styles, Cantonese cooking focuses on drawing out natural flavors through techniques like steaming, poaching, and quick finishing with hot oil.
Steamed tofu is a classic example of this philosophy. It is commonly served as part of a family-style meal, alongside rice, vegetables, and perhaps a fish dish. The goal is balance, not complexity.
This version is the kind of dish you can make anytime you want something warm, light, and nourishing without spending hours in the kitchen. It also proves that tofu is not bland when treated properly. If you think tofu is boring, try this once.
The contrast of silky tofu, savory sauce, sharp ginger, and that final sizzling oil completely changes the experience.
Ingredients:
(Serve 2)
Silken Tofu, 1 Block
Light Soy Sauce, 2 TBSP
ShaoXing / Hua Tiew Wine, 1 TBSP
Toasted Sesame Oil, 1/2 TBSP
White Pepper, Pinch
Ginger Julienned, 2"
Garlic Finely Minced, 1 Clove
Scallions Coarsely Chopped, A Handful
Coriander Coarsely Chopped, A Handful
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Equipment:
Sauce Pot
Steamer
Directions:
Prepare the tofu
Gently slide the silken tofu out of the package onto a heatproof plate.
Let the excess liquid drain off naturally. Do not press it or it will break.
Steam the tofu
Place the plate into a steamer over boiling water.
Steam on high heat until the tofu is heated through and releases more liquid.
Carefully remove and pour away the excess water collected on the plate.
Slice and arrange
Using a knife, slice the tofu crosswise as evenly as humanly can. Do not worry, it doesn't have to be perfect.
Gently nudge the slices so they lean slightly, like dominoes. This helps the sauce seep between the layers.
Prepare the sauce
Mix the soy sauce, Shaoxing wine, sesame oil, and white pepper until combined.
Drizzle this evenly over the tofu so it soaks into the cuts.
Add aromatics
Scatter the julienned ginger, minced garlic, scallions, and coriander over the top.
Finish with hot oil
Heat neutral oil in a small pot until very hot, just before smoking.
Carefully pour the hot oil over the aromatics.
You should hear an immediate sizzle that releases their fragrance.
Serve immediately while warm.
Silky smooth...
Light and yummilicious...
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