18 minutes
Experience the delicate texture and subtle flavors of tofu skin in this authentic Chinese steamed dish, infused with toasted sesame oil and ginger.
Fresh Tofu Skin, pressed and cut into sections
0 oz
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
Monosodium Glutamate, optional
teaspoons
Scallion, julienned, white part only
each
Fresh Red Chile, julienned
each
Vegetable Oil, for drizzling
tablespoons
1. Prepare the Tofu Skin
Press each piece of tofu skin to expel excess moisture, then cut into 4-inch sections.
2. Flavor Infusion
In a mixing bowl, blend the tofu skin with ground sand ginger, kosher salt, ¼ teaspoon sugar, white pepper, and toasted sesame oil. Massage the mixture lightly to let the flavors penetrate the tofu skin. For deeper flavor, marinate beforehand and refrigerate until ready to steam.
3. Prepare the Steamer
Position a wire rack inside a wide pan and fill with water. Heat until boiling to generate steam.
4. Arrange for Steam
Lay the tofu skin slices in a single layer on a plate suitable for steaming and that fits within the pan.
5. Steam
Place the plate on the wire rack, cover the pan, and steam over medium-high heat for 8 minutes.
6. Create the Sauce
Mix soy sauce, remaining 1 teaspoon of sugar, MSG (if using), and 2 tablespoons of hot water until sugar is fully dissolved.
7. Plate and Garnish
Carefully lift the plate from the steamer, tilt to discard any liquid, and transfer tofu skins to a serving plate. Sprinkle with scallion and chile, add black bean topping if desired.
8. Sauce and Oil
Pour the soy sauce mixture over the tofu, ensuring a bit pools at the dish's base. If omitting the black bean topping, heat vegetable oil until near-smoking and drizzle over the scallion and chile to release their fragrances.
For a fragrant twist, add the zest of lime, lemon, or orange to your sesame and ginger base, which will provide a bright and aromatic note.
Fresh herbs can change the profile of your dish dramatically. Thai basil, cilantro, or mint can be added after steaming for a burst of fresh flavor.
You can substitute the tofu skin with a variety of proteins. For instance, thinly sliced chicken breast, beef, or fish fillets can be steamed in a similar fashion. The key is to slice the protein thinly for quick, even steaming and to ensure the flavors penetrate well.
Introduce vegetables such as bok choy, mushrooms, or bell peppers into the steaming process, either with the tofu skin or as a separate layer. This not only adds nutrition but also color and texture.
Experiment with different bases for your sauce. Try oyster sauce, hoisin, or even a curry paste mixed with coconut milk for different regional flavors.
Select high-quality, fresh tofu skin. It should be smooth and have a subtle, nutty aroma. If using dried tofu skin, ensure it's fully rehydrated according to package instructions.
Preheat the steamer to ensure the cooking begins immediately and set it up correctly to have consistent steam without water touching the food.
Taste and adjust the balance of soy sauce, vinegar, and sesame oil to your preference. A small pinch of sugar can mellow acidity and enhance umami.
Toast until golden brown to release oils and maximize flavor, but watch carefully to prevent burning.
Use a microplane to grate the ginger for a fine texture, allowing it to distribute more evenly throughout the dish without overpowering bites.
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