Steamed tofu in ginger-soy dressing

Name: Steamed tofu in ginger-soy dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4
Ingredients: 3 spring onions/scallions, sliced into thin strips; 1 red chilli, deseeded and sliced into thin strips; brown basmati rice and steamed long-stem broccoli, to serve; 400 g/14 oz block of firm tofu, drained well on paper towels; 6 tbsp Chinese rice wine or dry sherry; 4 tbsp mirin; 2 tbsp light soy sauce; 4 tsp sesame oil; 2 cm/¾ in piece of fresh root ginger, peeled and thinly sliced; 1 handful of basil leaves, preferably Thai, torn

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Simplicity itself… steamed tofu is the perfect counter to the fragrant, punchy, ginger-soy dressing. Serve the tofu dish with brown basmati rice or egg noodles and steamed green vegetables for a more substantial meal. Or fish-eaters could try the version opposite, made with pollock.

Ingredients

400 g/14 oz block of firm tofu, drained well on paper towels
6 tbsp

Lunch
Supper
Vegan

Method

Make a few holes in a sheet of baking paper, then use it to line a steamer basket. Place the basket over a pan or wok of gently simmering water. Add the tofu and steam for 5 minutes until warmed through and softer in texture. Remove the basket from the heat, leave to drain for a minute or so, then lift the tofu out using the paper to help and transfer to a serving plate.