• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 1 box silken soft white beancurd
  • Pinch of salt
  • A small bunch enoki mushrooms, trimmed
  • 2 dried Chinese mushrooms, soaked and diced
  • 1 tbsp sesame oil
  • 1 tbsp oil
  • 1 tbsp preserved soya beans (tau cheong), minced
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • Sauce ingredients (combined)
  • 1 tbsp vegetarian oyster sauce
  • 1 tsp light soy sauce
  • 1/8 tsp pepper
  • ½ tsp sugar
  • 1 tsp mushroom stock granules
  • 125ml water
  • Garnishing
  • 1 tbsp chopped spring onion
  • 1 tbsp chopped red chilli


  1. Carefully remove beancurd from the box and place in a heatproof dish. Season with salt and garlic oil. Steam over rapidly boiling water for 8-10 minutes.
  2. Heat oil in a wok, sauté garlic and ginger until fragrant. Add the rest of the ingredients and pour in combined sauce ingredients. Cook for a minute. Dish out.
  3. Remove beancurd from the steamer and drain off excess water before pouring the cooked sauce over it. Garnish before serving.

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1 thought on “Steamed Tofu”

  1. Lu York Moi - September 11, 2015 at 1:30 pm

    Strongly recommended. This dish is so yummy yummy. I tried it many many times. Friends and family members always looking forward for this dish.


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