Steamed Ginger-Scallion Tofu with Sesame Oil
Silky tofu gently steamed with aromatic ginger and scallions, drizzled with toasted sesame oil for an invigorating and rejuvenating vegetarian dish. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes pairs julienned fresh ginger, thinly sliced scallions, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz block, drained and sliced into 1/2-inch slabs firm tofu
- 1 tbsp, julienned fresh ginger
- 3, thinly sliced scallions
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 cup for steaming water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Arrange 14 oz firm tofu sliced into 1/2-inch slabs on a heatproof plate suitable for steaming, spreading 1 tbsp julienned fresh ginger and 3 thinly sliced scallions evenly over the top.
- Step 2: Fill a wok or large pot with 1 cup water and bring to a boil over high heat. Place the tofu plate inside a steamer rack over the boiling water, cover tightly, and steam for 8 minutes until tofu is hot and fragrant.
- Step 3: Carefully remove the plate from the steamer, drizzle 2 tbsp soy sauce and 1 tbsp toasted sesame oil evenly over the tofu and garnish with extra scallions if desired. Serve immediately for a refreshing, light, and vitalizing vegetarian entrée.
Frequently asked questions
How long does Steamed Ginger-Scallion Tofu with Sesame Oil take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Ginger-Scallion Tofu with Sesame Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep julienned fresh ginger from drying out.
Can I substitute ingredients in Steamed Ginger-Scallion Tofu with Sesame Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Ginger-Scallion Tofu with Sesame Oil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Steamed Ginger-Scallion Tofu with Sesame Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
