Chinese, Side Dish, Tofu

Steamed Silky Soft Tofu

I’ve been eating quite a lot of steamed silky soft tofu lately and am itching to make one myself. Just so happened my mom have a tofu recipe book. It has nearly 70 recipes using different types of tofu. Weheee and one of them are steamed silky soft tofu! I made some changes to the recipe as I wanted to make the most basic steamed tofu which doesn’t involve ingredients like meat floss, thousand eggs, pickled radish and dried shrimp.

Steamed Silky Soft Tofu

Btw do you know tofu/bean curd is made of soy beans? Now you know. πŸ™‚

With the use of just 5 simple & easy to get ingredients (from any Asian kitchen), everyone can make this at home… even working women. πŸ™‚

Let’s get on with it.

The superstar:

Remove Smooth Tofu From Packaging
Remove smooth tofu from packaging and carefully place it on a heat-resistant plate. Rinse tofu with water to clean it. Drain well.

Steam Smooth Silky Tofu
Steam tofu for 15 minutes.

Meanwhile while waiting, slice 4-6 shallots thinly and saute until golden brown. You can put more if you like ’em. Because I’ve run out of shallots (LOL), I use a couple of garlic as a replacement. Works fine for me as I like both garlic and shallots.

Remove silky tofu from the steamer after 15 minutes. Drain the excess water.

Add Seasoning
Spread oyster sauce, light soy sauce and dark soy sauce and top with fried shallots+garlic & chopped spring onions as garnish.

If you want the dish to have a glistening look, add 1 tbsp fried shallot oil (optional). I didn’t add this.

The end result:

Steamed Silky Soft Tofu
Looks irresistible, isn’t it? Taste is heavenly too.
Serve hot. Rice is the best combination.

Try it and let me know whether you like this ok? πŸ˜‰

Steamed Silky Soft Tofu
Adapted from Beancurd Flavor

1 box smooth tofu
1 tbsp fried shallots + garlic
1 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp chopped spring onions

1. Add water to the steamer (can use a wok as a steamer too) and boil it.

2. Remove silky tofu from packaging, rinse and drain well on a heat-resistant plate.

3. Steam silky tofu for 15 minutes.

4. Slice shallots & garlic thinly.

5. Saute until golden brown.

6. Remove silky tofu from heat after 15 minutes. Drain the excess water.

7. Spread oyster sauce, light soy sauce and dark soy sauce and top with fried shallots+garlic & chopped spring onions as garnish. Optional: add 1 tablespoon fried shallot oil.

8. Serve hot.


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    […] sent me a link to the droolworthy foodgawker today, and the first thing that caught my eye was the Steamed Silky Soft Tofu.Β  And just like that, I had to have it.Β  R. and I were already planning to cook something tonight […]

  • Reply Paula September 7, 2010 at 5:20 pm

    that looks absolutely divine!

  • Reply Che-Cheh September 7, 2010 at 6:54 pm

    Hi Paula, thank you πŸ™‚

  • Reply Stella September 8, 2010 at 11:40 pm

    Awesome post! I love this, and i am going to try it. A friend of mine says that her Mom makes this and just puts it on the counter for everyone to graze on-nice!
    Oh, and your site’s name is too cute…

  • Reply ApplesandOnions September 9, 2010 at 7:07 am

    Yum yum yum! Steamed tofu is one of my favorite things to eat but I’ve never bothered to try it at home. Can’t wait to try this.

  • Reply foongpc September 21, 2010 at 12:19 am

    Love this steamed silky soft tofu!! Especially after you add in the fried shallots and garlic! Yum!!!

  • Reply Kay October 1, 2010 at 10:59 pm

    This looks SO beautiful. Amazing intro shot.

    I swore off Tofu after trying it several times. Felt like I was eating Sponge Bob, but I might just give this recipe a try.

  • Reply Che-Cheh October 4, 2010 at 11:16 am

    Stella & ApplesandOnions, do let me know whether you like ’em ya.

    Foongpc, yeah very sedap hor.

    Kay, thank you. Tofu is a really yummy food. There are many types of tofu as well. Like you said the Sponge Bob type and then there’s also the silky yogurt type like this one. πŸ™‚

  • Reply Steamed Silken Tofu | some spoken | some written September 15, 2011 at 9:06 am

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  • Reply Fiona February 27, 2012 at 12:44 pm

    I need your mom’s tofu recipe book! What is it called and how can I buy it?
    (I can read Chinese :))

    • Reply Che-Cheh February 28, 2012 at 9:58 am

      Hi Fiona, The book is called ‘Beancurd Flavour’. It’s a bilingual edition (english+chinese). ISBN 983-3641-00-8. In the book it’s printed that they’re available at MPH Bookstore and Popular Book. I think my mom bought that book over 6 years ago and I’m not sure whether it’s still available now.

  • Reply Sarah June 17, 2012 at 3:53 am

    I am doing this recipe within the hour! thanks messy witchen!

    • Reply Che-Cheh June 17, 2012 at 9:15 am

      Hi Sarah, Hope you like the result. πŸ™‚

  • Reply cutiesbaggy August 26, 2013 at 12:37 pm

    I had tried n is really very very nice
    my family loves it

  • Reply Angela Fitton September 10, 2023 at 4:16 pm

    This was so good! I added a sprinkle of chili flakes, a dash of black vinegar and vegan fish sauce! Love it. The tofu had a custard finish, I’ll def be making this again!!! Thank you!!!

    • Reply Che-Cheh September 12, 2023 at 7:35 pm

      Hi Angela, wow! Sounds lip smacking good. πŸ˜‹

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