Steamed Silken Tofu
Silky tofu steamed to perfection in a Japanese-inspired recipe. Low-calorie tofu, a soy milk product, is cholesterol‑free and lactose‑free.
Ingredients
- 300 g silken tofu
- 0.5 lemon
- 3 tbsp mirin
- 3 tbsp Soy sauce
- Salt
- 4 Scallions
- 30 g ginger (1 piece)
- 3 tbsp dashi broth
- Pepper
Instructions
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1.
Carefully cut the silken tofu into eight equal pieces and place them on a flat plate.
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2.
Squeeze the lemon, measure out 2 tbsp juice, and mix with 2 tbsp mirin and 2 tbsp soy sauce. Pour over the tofu, cover, and let marinate for 30 minutes, turning once midway.
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3.
Bring 1 l of salted water to a boil in a pot. Clean and wash the scallions, then cut them diagonally into rings. Peel the ginger and slice it thinly.
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4.
Distribute the ginger and half of the scallion rings over the tofu. Place the plate in a steamer basket, hang it over the boiling water, cover, and steam for 5 minutes.
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5.
Dissolve the dashi broth in 3 tbsp water. Stir in the remaining mirin and soy sauce. Drizzle the sauce over the tofu, garnish with the remaining scallion rings, pepper, and serve.
