Steamed Ginger Tofu
6 servings
20 minutes
Steamed ginger tofu is a refined dish of Chinese cuisine that combines the softness of tofu with the spicy zest of ginger. Its roots trace back to Cantonese culinary traditions, where steaming preserves the tenderness and rich flavor of ingredients. This recipe offers a harmony of sweet rice wine and rich soy sauce, complemented by the caramelized crunch of fried onions. Chili peppers and fresh green onions add a light spiciness and freshness to the dish, making it an ideal choice for a light dinner or special gathering. The delightful combination of tenderness, spiciness, and textures makes steamed ginger tofu not only nutritious but also a truly sophisticated gastronomic experience.
1
Cut the tofu into six equal pieces. Slice the ginger into thin strips. Place the tofu in a deep, flat-bottomed bowl. Top each piece with a pinch of ginger. Mix the rice wine with soy sauce and sugar, and pour this mixture over the tofu.
- Firm tofu: 600 g
- Ginger: 50 g
- Mirin: 2 tablespoons
- Soy sauce: 2 tablespoons
- Sugar: 1 tablespoon
2
Pour boiling water into a deep baking dish and place a bowl with tofu in it. Seal the bowl with foil on top. Place the dish in an oven preheated to 150 degrees for fifteen minutes.
- Firm tofu: 600 g
3
Slice the red onion into thin half-rings and fry until crispy in vegetable oil.
- Red onion: 1 head
- Vegetable oil: 20 ml
4
Remove the tofu from the oven, place it on plates, sprinkle each piece with fried onions, chopped green onions, and chili pepper, and drizzle with sauce.
- Spring onion: 30 g
- Chili pepper: 2 pieces
- Ground white pepper: to taste
