Steamed Tofu with Toasted Sesame Soy Sauce
Growing up in Los Angeles’ Koreatown, Chef Roy Choi often ate a dish much like this simple steamed tofu topped with a savory sauce that adds oomph to the mildly flavored bean curd. Here, his Toasted Sesame Soy Sauce, a bold blend of soy, garlic, jalapeño and chiles, makes preparing this favorite of his a snap.
- 1/2 cup (4 fl. oz./125 ml) Roy Choi Toasted Sesame Soy Sauce
- Juice of 1/2 lemon
- 2 green onions, white and light green portions, thinly sliced
- 1 small Fresno chile, seeded and finely chopped
- 1 Tbs. chopped fresh cilantro, plus more for garnish
- 1 Tbs. chopped fresh chives, plus more for garnish
- 1 package (about 14 oz./440 g) extra-firm tofu, cut into 1/4-inch (6-mm) slices
In a large bowl, combine the Toasted Sesame Soy Sauce, lemon juice, green onions, chile, cilantro and chives. Add 1 Tbs. water and stir to combine.
Set a steamer rack inside a large pot filled with about 1 inch (2.5 cm) of water. Arrange the tofu slices evenly in the steamer basket. Bring the water to a boil. Cover the pot and steam until the tofu is warmed through, about 5 minutes.
Arrange the tofu on a serving platter, overlapping the slices slightly. Drizzle with the sauce, garnish with cilantro and chives, and serve immediately. Serves 4.
Recipe courtesy of Roy Choi, chef, restaurateur and author of L.A. Son