Silken Tofu with Ginger Syrup
The beauty of this dish is its restraint. It requires only a few ingredients, but it demands patience in how you handle the tofu to ensure it remains smooth and unbroken.
Handle the tofu with care.
Silken tofu breaks apart with the slightest pressure. Drain it gently and treat it like a delicate custard.
- small saucepan
- fine mesh sieve
- steamer basket or wide skillet
What goes in.
- 16 ozfresh silken tofu
- 1/2 cupwater
- 1/3 cuplight brown sugar
- 3 tbspfresh ginger, peeled and sliced into thin coins
Gentle Heat
Steaming the tofu is superior to boiling, as it keeps the block intact and ensures a uniform, smooth temperature throughout.
The method.
Prepare the ginger syrup
Combine water, brown sugar, and ginger slices in a saucepan. Bring to a boil, then lower the heat to a simmer. Let it bubble for 10 minutes until the liquid reduces into a light, spicy syrup.
Steam the tofu
Carefully remove the tofu from its container and place it in a shallow, heatproof dish. Set this inside your steamer. Steam over medium heat for 6-8 minutes until the center is warm.
Drain excess water
Once the tofu is warm, you will see liquid pooling in the dish. Carefully tilt the dish over the sink to drain this water away without sliding the tofu out.
Assemble
Ladle the hot ginger syrup over the tofu, including the ginger coins. Serve while both components are warm.
When it doesn't go to plan.
If you prefer a cleaner look, strain the syrup through a sieve to remove the ginger coins before serving.
Use a metal spatula or a flat skimmer to transfer the tofu to prevent it from crumbling.
Make sure the ginger is sliced very thin to maximize the spice infusion into the syrup.
The ones that keep coming up.
Can I eat this cold?
Yes, it is often served chilled in the summer. Just skip the steaming step and pour the cooled syrup directly over the cold tofu.
What if my syrup is too thin?
Continue to simmer it for an extra 2-3 minutes. It will thicken as it begins to cool slightly.
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