Vegan steamed tofu with mushrooms
Steamed silken tofu topped with pan seared mushrooms, roasted peanuts and soy sauce.
Ingredients
- 16 oz silken tofu 1 lb/454 grams. Soft tofu can be used instead.
- 1¼ cup finely chopped mushrooms like baby bella, oyster, shitake.
- ¼ cup peanuts/groundnut roasted
- 2 cloves garlic
- 1 stalk green onion/spring onion optional
- 1 Thai chilli or any other variety to suit your taste
- 2 tbsp coriander leaves/cilantro chopped
- 1½ tbsp soy sauce naturally brewed whenever possible
- 1 tbsp stir fry/mushroom sauce
- ½ tsp sugar optional
- 1 tbsp oil
Instructions
- In a heavy bottomed pan, dry roast the peanuts on medium heat, stirring often, until the outside turns golden. NOTE: Take care of the heat as too much heat can burn the outside but the inside will remain raw.
- Turn the pack of silken tofu upside down and puncture the plastic on all 4 sides using a knife. This will allow air to pass through and helps the silken tofu release from the pack without breaking. Turn it right side up and peel away the plastic on top. Run a knife around the edges of the pack to further help tofu release from the pack.
- Place a heat safe bowl over the pack of tofu and turn it over to release the tofu into the bowl.
- Run a knife through the tofu and cut it into bite sized pieces. While this step is optional, the cuts allow the sauce to flow through for a more even seasoning of the tofu.
- Rest the silken tofu for 5-10 minutes to let the water release from the tofu. Carefully drain this water out. Any remaining water can be blotted using a paper towel/clean cotton towel.
- Set up a steamer or a big pot with 2-3 cups of water and bring the water to a gentle boil. Place the bowl with tofu inside the steamer. Cover and steam for 7-10 minutes. Turn off the heat.
- While the tofu is steaming prepare ingredients for the topping. Finely chop the mushrooms, garlic, green onions and cilantro/coriander leaves.
- In a heavy bottomed 9-10 inch skillet, heat 2½ tsp of oil on medium heat and add in the finely chopped mushrooms. Don't stir just yet. Let one side develop a golden crust before turning the mushrooms over.
- When most of the mushrooms turn golden, push the mushrooms to the side and add in the garlic, chilli and white part of green onion. Add ½ tsp of oil over it if needed and stir till the raw smell of garlic goes away.
- Turn off the heat and add 1 tbsp of stir fry sauce and cilantro/coriander leaves. Mix everything well.
- Open the steamer and carefully remove the bowl and drain the water collected around tofu.NOTE: If you cannot safely remove the hot bowl from the steamer, blot the collected water using a clean kitchen towel.
- Spoon the mushrooms over the tofu. Pour the soy sauce all over, if using sugar mix in the sugar with soy sauce. Top with roasted peanuts, green onions and fresh cilantro/coriander leaves.
- Serve with rice.
Video
Notes
- Salt content and flavor of soy sauce may differ depending on the brand. You may start with 1 1/2 tbsp of soy sauce and add more if needed.
- Some silken tofu especially the ones that come in tubes in Asian markets may be too soft to retain any shape. Silken tofu that come in plastic tubs or in tetra pak can hold their shape when released carefully.
- A big pot with a trivet can work as a steamer. Instant pot can be used too.
- Do not over crowd the mushrooms as they can get steamed and release water instead of developing a golden crust.
- For an elegant presentation, top the mushrooms with only 1-2 tbsp of roasted peanuts. Serve the rest as a side.