Steamed tofu in ginger-soy dressing

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

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.


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


  • 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.