Cantonese Steamed Tofu
This easy steamed tofu is a flavorful Chinese dish that can easily be prepared on your stovetop for a healthy meal full of Asian flair.
How to Make It
Step 1
1
In a 3- to 4-quart pan over high heat, bring rice and 3 cups water to a boil. Reduce heat and simmer, covered, until rice is tender to bite, about 20 minutes.
Step 2
2
Meanwhile, in an 8- to 10-quart pan or a 14-inch wok, set a rack over at least 1 inch boiling water. Choose a shallow, rimmed pan about 8 inches wide that fits on the rack and can be lifted out (fashion a string harness, if needed).
Step 3
3
In the shallow pan, combine vegetable broth, sherry, soy sauce, black beans, ginger, garlic, brown sugar, and chili flakes. Drain tofu on towels and cut into 1/2- by 1 1/2-inch pieces. Turn tofu over in seasonings in pan.
Step 4
4
Cover pan with foil and set tofu pan on rack; cover larger pan. Steam on high heat until tofu is hot, about 10 minutes. Protecting hands, lift out tofu pan and rack. Keep tofu warm.
Step 5
5
Add enough water to pan to make 1 inch deep and bring to a boil. Add broccoli, cover, and boil until just tender when pierced, 2 to 4 minutes. Drain.
Step 6
6
Serve rice in bowls with tofu and juice, and broccoli. Add soy to taste.
Ingredients
1 1/2 cups long-grain white rice
1/2 cup vegetable broth
1 tablespoon dry sherry
About 2 tablespoons reduced-sodium soy sauce
1 tablespoon salted fermented black beans, rinsed and chopped
1 tablespoon minced fresh ginger
1 large clove garlic, minced
2 teaspoons firmly packed brown sugar
1/4 tablespoon hot chili flakes
14 to 16 ounces firm low-fat or regular tofu
5 cups rinsed broccoli florets
Directions
Step 1
1
In a 3- to 4-quart pan over high heat, bring rice and 3 cups water to a boil. Reduce heat and simmer, covered, until rice is tender to bite, about 20 minutes.
Step 2
2
Meanwhile, in an 8- to 10-quart pan or a 14-inch wok, set a rack over at least 1 inch boiling water. Choose a shallow, rimmed pan about 8 inches wide that fits on the rack and can be lifted out (fashion a string harness, if needed).
Step 3
3
In the shallow pan, combine vegetable broth, sherry, soy sauce, black beans, ginger, garlic, brown sugar, and chili flakes. Drain tofu on towels and cut into 1/2- by 1 1/2-inch pieces. Turn tofu over in seasonings in pan.
Step 4
4
Cover pan with foil and set tofu pan on rack; cover larger pan. Steam on high heat until tofu is hot, about 10 minutes. Protecting hands, lift out tofu pan and rack. Keep tofu warm.
Step 5
5
Add enough water to pan to make 1 inch deep and bring to a boil. Add broccoli, cover, and boil until just tender when pierced, 2 to 4 minutes. Drain.
Step 6
6
Serve rice in bowls with tofu and juice, and broccoli. Add soy to taste.
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