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    Steamed Tofu with Garlic Scallion Oil

    • Ethnic Cuisine
    • Soft Tofu
    • Under 30 min

    This luxurious soft tofu dish is steamed and served with a sizzling spicy oil flavoured with garlic, green onion, chili and Szechuan peppercorns — all in under half an hour!



    2 pkg Sunrise Soft Tofu , drained and cut into ½ inch slices
    1 Bamboo steamer basket
    1 tbsp vegan oyster sauce
    1 tbsp soy sauce
    2 tsp rice wine vinegar
    ½ tsp granulated sugar
    Pinch salt
    Garlic Scallion Oil
    ¼ cup peanut oil
    2 green onions , thinly sliced and divided
    3 cloves garlic , minced
    1 Thai red chile , thinly sliced
    2 tsp fresh gingerroot , minced
    ½ Szechuan peppercorns , finely crushed


    1. Steamed Tofu: Fit heatproof plate into bamboo steamer basket. Arrange tofu on plate in single layer, overlapping slightly.
    2. Fit bamboo steamer basket with tofu over wok or saucepan filled with 2 inches (5 cm) simmering water. Cover and steam for 5 to 7 minutes or until tofu is tender and heated through.
    3. Carefully remove steamer basket from heat. Let cool slightly. Wearing oven mitts, carefully remove plate from steamer basket, draining any water from plate.
    4. Sauce: Meanwhile, in small bowl, whisk together oyster sauce, soy sauce, vinegar, sugar and salt.
    5. Garlic Scallion Oil: Just before serving, in small skillet set over medium heat, heat oil until hot but not smoking. Add half the green onions, garlic, Thai chili, ginger and Szechuan peppercorns. Cook, stirring, for 30 to 45 seconds or until fragrant.
    6. Immediately pour hot scallion oil over tofu. Drizzle with sauce. Garnish with remaining green onions.

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