One block of soft tofu
1 TB toasted sesame oil
5 cloves garlic, minced
1 TB fresh ginger, minced
3 scallions, chopped (separate the white and green parts)
2 TB mirin
2 TB fermented black bean sauce
1 TB sriracha
1 TB sesame seeds
Place the whole block of tofu directly into a steamer or onto a slightly curved bowl. Fill the bottom of a large saucepan with a few inches of water and place the steamer or dish into it and cover. Bring the water to a boil over high heat and steam for 15-20 minutes. Resist the urge to remove the lid to check on it.
While the tofu is steaming, make your sauce. Heat the sesame oil in a small saucepan over medium-low heat, then add the garlic, ginger and white part of the scallions and saute for a minute or two, stirring to ensure the garlic does not burn. Deglaze the pan with the mirin, reduce the heat to low, then add in the black bean sauce and sriracha.
When your tofu is done, remove it from the saucepan. Place it on a dishtowel to slightly drain for a few minutes. You can gently press on the top to get a little bit of the water out, but you want to tofu to still have some moisture in it.
Place the tofu onto serving plates, drizzling the sauce over the top and sprinkling with the green parts of the scallion and sesame seeds.