Easy Steamed Tofu (蒸豆腐)

2 standard portions

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Ingredients

• 1 block (1 lb / 450 g) soft tofu (, drained and sliced into 1/2” (1 cm) thick pieces)
• 1 tablespoon light soy sauce
• 1 tablespoon vegetarian oyster sauce ((or oyster sauce))
• 1/2 teaspoon sugar
• Pinch of salt
• 2 cloves garlic (, minced)
• 2 green onions (, thinly sliced)
• 2 teaspoons grated ginger
• 2 tablespoons peanut oil ((or vegetable oil))
• 2 dried chili peppers
• 1/4 teaspoon ground Sichuan peppercorn ((or black pepper))

Method

1. Prepare the steamer by adding 2” (5 cm) water to the pot and heat over medium-high heat until brought to a boil.
2. Arrange the tofu on a plate that can fit into your steamer with as little overlap as possible. Place the plate onto the steaming rack.
3. When the water is boiling, add the steaming rack. Steam covered for 6 minutes. Once done, carefully remove the plate from the steamer (*Footnote 1). Let the plate cool off for a few minutes. Then tilt the plate to drain off as much water as you can.
4. While cooking the tofu, mix the light soy sauce, vegetarian oyster sauce, sugar and salt together in a small bowl.
5. When the tofu is ready, heat the oil in a small skillet over medium heat until hot but not smoking. Add the chili peppers, garlic, ginger, a small amount of the green onion (*Footnote 2), and Sichuan peppercorns. Stir a few times until the chili peppers turn dark red. Immediately pour the oil with everything evenly over the tofu. Then pour the mixed sauce over the tofu.
6. Serve warm or at room temperature as an appetizer, or over steamed rice as a main dish.