Inspired by: Cantonese steamed tofu
- All year
Steamed Silken Tofu with Ginger–Soy Dressing
- Serves
- 4
- Portion
- ¼ block + sauce
- Time
- 15 min
- Texture
- Very soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tofu, silken | 1 block | 400 g | 2000 g | |
| Ginger, fresh | 1 tbsp, fine julienne | 15 g | 75 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp light | 15 ml | 75 ml | |
| Water | 1 tbsp | 15 ml | 75 ml | |
| Sesame (til) oil | 1 tsp | 5 g | 25 g | |
| Jaggery (gur) | ½ tsp | 2 g | 10 g | |
| Coriander leaves | leaves | 5 g | 25 g |
Method
How to cook it
Step 1: Slide tofu onto a plate; steam 8 minutes.
Step 2: Drain water from the plate.
Step 3: Mix soy, water and jaggery; pour over; top with ginger and coriander.
Step 4: Heat sesame oil until hot and pour over the ginger to release its aroma.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromSpring onion→Tocoriander and ginger
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