Silken Soy Tofu

Tofu is made by coagulating soy milk and then pressing it into blocks. You will find that it comes in different textures of soft, medium, hard etcetera. Tofu is said to have originated in China. The story goes that over 2000 years ago, a Chinese cook accidently curdled soy milk when he added nigari seaweed. Ever since generations have been enjoying tofu in Asia. In the 1960’s tofu moved to the western hemisphere during the wave of healthy eating. Thanks to its multiple health benefits and versatility, tofu is enjoyed by millions across the world in so many shapes and forms. Today’s recipe uses soft tofu, and it works very well with plain rice or fried rice 🙂


  • Prep time – 20 minutes
  • Cook time – 10 minutes


  • Soft Tofu – 1 box
  • Olive Oil – 1 tbsp
  • Shallots (Sliced thin) – 6
  • Garlic (Finely Chopped) – 1.5 tsp
  • Oyster Sauce – 1 tbsp
  • Low Sodium Soy Sauce – 2 tbsp
  • Kecap Manis (Sweet soy sauce) – 3/4 tbsp
    • If you don’t have kecap manis, take thick soy sauce and add sugar to it. Mix until well combined
  • Green Onions (Chopped) – 1 stalk


  1. Flip the package with the tofu onto a heat resistant plate
  2. Prepare a pot with boiling water and place a steamer rack inside. Place the tofu plate on the rack and cover the pot. Turn the heat to low
  3. Let the tofu steam for 15 minutes
  4. Meanwhile, heat the olive oil in a small pan. Add the shallots and garlic. Saute until the shallots are golden brown.
  5. Add the chopped green onions and mix in the oyster sauce
  6. Once the tofu has steamed, take it out of the steamer and drain any excess water
  7. Put the prepared shallots on top of the tofu
  8. Pour both the soy sauces on the top of the tofu
  9. Serve warm 🙂

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