What type of tofu is best for steamed tofu?

Silken tofu or soft tofu are best for steamed tofu. Their delicate texture warms gently and stays custard-like when steamed. Silken tofu is the softest and most spoonable, while soft tofu holds its shape slightly more but still stays silky.

How long should you steam tofu?

Steam tofu for 8 to 10 minutes. Once hot, drain away any extra liquid that collects before adding the sauce.

What does steamed tofu taste like?

Steamed tofu is very mild in flavor. The real appeal is the texture—warm, silky, and custard-like, especially when using silken or soft tofu. Because it’s so neutral, it’s ideal for carrying bold toppings like fermented black bean sauce, which adds the salt, depth, and umami.

Steamed Tofu with Black Bean Sauce

Name: Steamed Tofu With Black Bean Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese-Inspired
Ingredients: 16-ounce block of silken or soft tofu; 2 tablespoons tamari or soy sauce; 1 tablespoon fermented black bean sauce; 2 teaspoons sugar; 1 teaspoon toasted sesame oil; 2 cloves garlic, grated; 1/2 tsp grated fresh ginger; 2 scallions, chopped (separate white and green parts); 1 tablespoon chopped peanuts, for serving (optional); chili crisp, for serving (optional)

Ingredients

16-ounce block of silken or soft tofu
2 tablespoons tamari or soy sauce
1 tablespoon fermented black bean sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
2 cloves garlic, grated
1/2 tsp grated fresh ginger
2 scallions, chopped (separate white and green parts)
1 tablespoon chopped peanuts, for serving (optional)
chili crisp, for serving (optional)

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Instructions

Prepare the tofu

Drain the water directly from the tofu package. Invert it onto a heat-safe dish you plan to serve it on. If you are using silken tofu, there may be a little breakage, and that’s okay.
Slice it into 1/2-inch thick pieces.

Steam the tofu

Set the plate of tofu into a bamboo steamer, or place it on a heatproof rack inside a wide pan with a tight-fitting lid. Add water to the pan, making sure the water does not touch the bottom of the plate.
Cover and bring the water to a gentle simmer over medium-high heat. Steam for 8–10 minutes.

Make the sauce

While the tofu is steaming, combine the tamari or soy sauce, fermented black bean sauce, sugar, toasted sesame oil, grated garlic, grated ginger, and white parts of scallions in a small bowl. Stir until the sugar dissolves.

Drain the steamed tofu

Carefully remove the hot plate using a potholder. Tilt the plate gently over the sink to drain off the liquid released during steaming. Support the tofu with a spoon so it doesn’t slide off the plate!
Use a folded paper towel to catch any excess liquid along the rim without touching the tofu itself. Extra moisture will dilute the sauce and pool, so this step is essential.

Sauce the tofu

Pour the sauce evenly over the steamed tofu
Garnish with the green scallion tops, chopped peanuts, and chili crisp (if using).
Serve immediately as a side dish or snack.

Notes

Best eaten fresh: This steamed tofu is at its best right after steaming, when the tofu is warm and the sauce hasn’t diluted. As it sits, more moisture can release and thin out the sauce.
Salt level: Fermented black bean sauce varies in saltiness. Taste the sauce before spooning it over the tofu and adjust with a pinch of sugar if needed.
Tofu handling tip: Silken tofu is delicate. Cut it directly on the serving plate and avoid transferring to prevent breakage.

Author: erin wysocarski
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Appetizer, Side Dish, Snack
Method: Steamed
Cuisine: Chinese-Inspired
Diet: Dairy-Free, Vegan, Vegetarian