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Honeycomb Steamed Tofu with Chili Oil

This steamed tofu embodies beauty in simplicity, it is super easy to put together, there is nothing "fancy" or too technical about the dish, and yet it does not lack one bit in nutrition, flavors, or that wow visual effection when you bring it to the table. It can be served as one protein main dish or even as a power snack.

As much as I love cooking, I get lazy from time to time as well. But I've spoiled myself too much with my own cooking to want to settle for anything bland or boring even on the days I don't feel like cooking. So here is a dish that's super easy to put together but still visually exciting and palate-titillating. 

I've made steamed tofu many times in the past but this "honeycomb" prepping method is a new technique I recently learned, and what a difference it makes! Not only it makes the dish more interesting and appealing to look at, the holes really help the flavors in the sauce and chili oil to penetrate through the entire block of tofu. All you need is a sturdy straw, I used my stainless steel one, and poke away!

The process of making this was so fun too. Watch the video below and if you try this recipe please tag me on Instagram and Tiktok ^^



INGREDIENTS:

1 block extra-firm silken tofu or extra-firm, or firm tofu, 14 - 16 oz

1 small scallion, chopped

2-3 garlic cloves, minced

1 teaspoon gochugaru

1/4 teaspoon chili powder

1/8 teaspoon fine salt

1 teaspoon soy sauce

1 teaspoon rice vinegar

1 1/2 teaspoon coconut amino


For the oil infusion -

1/4 cup canola oil, or use peanut, sunflower seed, or avocado

1/4 red onion or 1 shallot

1 anise star

1 small bay leaf

1/2 teaspoon peppercorn


TO MAKE:

- Carefully drain and pat dry your block of tofu, keeping it whole, and poke evenly distributed holes in it with a straw, the number of holes you wanna make is up to you;

- Add enough water to a steaming pot, transfer the tofu onto a plate and in the pot, close the lid, and steam over medium-high heat;

- Once you start seeing white steam coming out from the pot, let it steam for 10 minutes from that point on;

- Meanwhile, heat the oil in a small sauce pan, add in all the aromatics you wanna use, I used red onion, anise star, bay leaf, and Sichuan peppercorn, let is slowly bubble and simmer for 20 minutes, do not overheat and burn the spices! They will be browned but not black;

- Mince the garlic and chop the scallion, and mix together the soy sauce, rice vinegar, and coconut amino in a sauce dish;

- Once tofu is done steaming, discard any water that might have been released into the plate;

- Add the garlic, scallion, gochugaru, chili powder, and salt on top, pour on the sauce mixture;

- And once the oil is done infusing, either scoop out all the spices in there, or pour the oil over a strainer and directly onto the tofu, you don't have to use all the oil, but we want that direct heat to bring out all the flavors and aroma from the tofu toppings;

- Wait for the sizzle to calm down, serve immediately, enjoy!


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