Steaming Tofu, Oyster Sauce Perfection: A Simple Guide

Tofu is a staple in Chinese cuisine, and for good reason. It's affordable, versatile, and can be used in anything from salads to soups. One delicious way to prepare tofu is to steam it and serve it with oyster sauce. This dish is simple to make and can be served as a hearty side or a tasty main course. The tofu has a neutral flavour, which means it pairs well with the oyster sauce, resulting in a dish that is packed with flavour and texture.

How to steam tofu

Steaming tofu is a great way to prepare tofu at home, and it's super easy to do. Here's a step-by-step guide on how to steam tofu, which is the first step in making steamed tofu with oyster sauce.

Step 1: Prepare the Tofu

Start by draining any excess water from the package of tofu. Then, carefully remove the tofu from the packaging by flipping it over onto a plate. It's recommended to use a footed heatproof plate or dish that can withstand high temperatures.

Step 2: Slice the Tofu

Slice the tofu into 1/2 to 1-inch (1.25 to 2.5 cm) thick pieces. Allow the sliced tofu to sit while you prepare the next steps.

Step 3: Set Up Your Steamer

You can use a steamer or a pan to steam the tofu. If using a pan, simply add some water and place a footed serving dish over the water. Cover the pan and wait for the water to boil and create steam.

Step 4: Steam the Tofu

Place the tofu on the steamer or pan-based setup and leave it to steam for 5-10 minutes. For a simple dish, steaming the tofu is enough, and you can then top it with fried shallots, hot shallot oil, seasoning, and sautéed dried shrimps.

Step 5: Remove and Serve

After steaming, carefully remove the dish from the pan using kitchen mittens, as the plate will be hot. Remove any excess water from the tofu, and it's ready to be served with your choice of sauce or other ingredients.

How to make the oyster sauce

Oyster sauce is a classic ingredient in Chinese and Asian cooking more generally. It is made from dried oysters, which are blanched and then left out to sun-dry.

Ingredients:

• 1/2 lb (225 g) shucked oysters with liquid
• 1 Tbsp (15 ml) water
• 1/4 tsp (1.25 ml) salt
• 2 to 4 Tbsp (30 to 60 ml) light soy sauce
• 1/2 to 1 Tbsp (7.5 to 15 ml) dark soy sauce

Method:

• Drain the shucked oysters and reserve the liquid. Roughly chop the oysters into smaller pieces.
• Place the chopped oysters in a small saucepan with the reserved oyster juice and 1 Tbsp (15 ml) of water.
• Bring the contents of the saucepan to a boil. Stir occasionally to prevent the oysters from sticking to the bottom of the pan.
• Reduce the heat to medium-low and simmer for 10 minutes. Keep the liquid at a gentle simmer and adjust the heat settings as necessary.
• Remove the saucepan from the heat and stir in 1/4 tsp (1.25 ml) of salt.
• Pour the contents of the saucepan through a sieve or strainer. Save the liquid and discard the solids.
• Pour the liquid back into your saucepan and add the light and dark soy sauces. Start with smaller amounts and taste as you go, adding more soy sauce if you want a stronger flavour.
• Bring the mixture to a boil and then reduce the heat to medium-low. Leave to simmer for another 10 minutes, this time without a lid. The sauce should thicken as some of the liquid evaporates.
• Remove the sauce from the heat and let it cool for a few minutes before using. If you want to save it for later, pour it into an airtight container and store it in the refrigerator for up to a week.

How to prepare the tofu for steaming

Preparing tofu for steaming is a simple process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to prepare tofu for steaming:

Selecting the Tofu

Start by choosing the right type of tofu for steaming. Soft or silken tofu is the best option for this cooking method, as it has a higher water content, resulting in a softer and smoother texture. Silken tofu is also known for its delicate, melt-in-the-mouth quality, making it ideal for steamed dishes. If you cannot find silken tofu, soft tofu can be used as a substitute.

Draining and Removing Tofu from Packaging

Once you have selected your tofu, it's important to drain any excess water from the package. Carefully remove the tofu from its packaging by flipping it over onto a plate. It is recommended to use a footed heat-proof plate or dish that can withstand high temperatures. Silken tofu is quite delicate, so handle it with care to avoid breaking it.

Slicing the Tofu

Before steaming, slice the tofu into even pieces. Aim for a thickness of about 1/2 to 1 inch (1.25 to 2.5 cm). Cutting the tofu into slightly thicker pieces will help it hold its shape during steaming. Place the sliced tofu on the plate, ensuring it is arranged evenly with a good amount of surface area exposed.

Seasoning the Tofu

At this point, you can season the tofu with a pinch of salt or other desired spices. Sprinkle the seasoning evenly over the tofu to enhance its flavour. You can also add a drizzle of sesame oil if you like.

Setting Up the Steamer

Now it's time to set up your steamer. You can use a traditional steamer or create a simple setup using a pan and a heat-proof dish. If using a pan, add a small amount of water and place a footed serving dish over the water. Cover the pan and wait for the water to boil, creating steam. Alternatively, follow the instructions for your steamer to prepare it for use.

Steaming the Tofu

Gently place the plate of tofu into the steamer or onto the steaming rack inside the pan. Cover and steam the tofu for 5 to 10 minutes. The longer steaming time will ensure the tofu is thoroughly cooked and heated through. Once done, carefully remove the dish from the steamer or pan, using kitchen mittens to protect your hands from the hot plate.

Your tofu is now ready to be served with your favourite sauce or as part of a larger dish. Enjoy the delicate texture and flavour of perfectly steamed tofu!

How to fry the shallots

Frying the shallots is an important step in making steamed tofu with oyster sauce. Here is a detailed guide on how to fry the shallots perfectly:

Preparing the Shallots:

Start by slicing 3 large shallots crosswise into even pieces, about 2 mm thick. Try to maintain an even thickness throughout to ensure consistent cooking. Sprinkling the shallots with a pinch of salt and letting them sit for about 10 minutes is an optional step that seasons them and draws out moisture, promoting faster crisping during frying.

Frying the Shallots:

Use a wok or a pot and add enough frying oil to completely submerge the shallots. Place one test piece of shallot in the oil and turn the heat to high. Keep a close eye on the oil, and once the test shallot starts bubbling consistently, turn the heat down to low. Now, add the rest of the shallots and stir them frequently to avoid hot spots and ensure even cooking.

The key to success is maintaining a constant stream of bubbles that is neither too aggressive nor too weak. Adjust the heat as needed to achieve this. The shallots are ready when the bubbles become very weak or almost disappear, indicating that they are crispy, and they should be a golden brown colour.

Draining and Storing the Shallots:

Use a wire skimmer or a fine-mesh strainer to scoop out the shallots and drain them on paper towels. Allow them to cool completely before using or storing.

It is important to store fried shallots in an airtight container to prevent moisture absorption, which can make them soft. They can be kept at room temperature for up to two months.

Tips for Success:

• Use a mandoline slicer or a sharp knife to ensure even slicing.
• Avoid high heat as it can brown the shallots before they have a chance to crisp.
• Take the shallots out of the oil when they are "almost perfectly golden brown" as they will continue to darken after being removed.
• Don't let the shallots sit in the oil for too long after the bubbling action has stopped to prevent oil-sogged shallots.
• Blot the shallots gently with paper towels to remove excess oil without crushing them.

Enjoy your perfectly fried shallots as a topping for your steamed tofu with oyster sauce!

How to serve the tofu

Steamed Tofu with Soy Garlic Sauce

Steam tofu for 8-10 minutes. While the tofu is steaming, prepare the sauce by mixing together garlic, black vinegar, vegetarian oyster sauce, sugar, and chilli oil. Drain any excess liquid from the tofu, pour over the sauce, and garnish with chopped spring onions or green onions and coriander/cilantro.

Steamed Tofu with Crispy Shallots and Oyster Sauce

Deep fry some shallots until golden brown and set aside. Steam tofu on high heat for 5 minutes. Spread oyster sauce on top, and sprinkle with soy sauce and sesame oil. Top with the fried shallots and serve.

Cantonese-Style Steamed Tofu

Prepare soft or silken tofu by cutting it in half lengthwise, and then slicing it into 1/2-inch crosswise slices. Place the tofu on a large, heatproof, rimmed plate or shallow bowl, and sprinkle with salt. Steam the tofu for 10 minutes. While the tofu is steaming, prepare the sauce by heating oil in a wok or saucepan, and adding ginger, scallions, cilantro, soy sauce, sugar, and water. Pour the sauce over the tofu and serve immediately.

Steamed Tofu with Hot Shallot Oil

Steam tofu at high heat for 5 minutes. While the tofu is steaming, heat up some oil in a wok and fry dried shrimps until golden brown. Drain and set aside. Heat up more oil and sauté sliced shallots until fragrant. Pour the fried shallots and shallot oil over the tofu, and then pour over the seasoning mixture (made from oyster sauce, soy sauce, dark soy sauce, chicken stock granules, and water). Top with the fried dried shrimps and chopped spring onions, and serve immediately with hot steamed rice.

Frequently asked questions