Yield
Makes 4 servings

This easy steamed tofu is a flavorful Chinese dish that can easily be prepared on your stovetop for a healthy meal full of Asian flair.

How to Make It

Step 1

In a 3- to 4-quart pan over high heat, bring rice and 3 cups water to a boil. Reduce heat and simmer, covered, until rice is tender to bite, about 20 minutes.

Step 2

Meanwhile, in an 8- to 10-quart pan or a 14-inch wok, set a rack over at least 1 inch boiling water. Choose a shallow, rimmed pan about 8 inches wide that fits on the rack and can be lifted out (fashion a string harness, if needed).

Step 3

In the shallow pan, combine vegetable broth, sherry, soy sauce, black beans, ginger, garlic, brown sugar, and chili flakes. Drain tofu on towels and cut into 1/2- by 1 1/2-inch pieces. Turn tofu over in seasonings in pan.

Step 4

Cover pan with foil and set tofu pan on rack; cover larger pan. Steam on high heat until tofu is hot, about 10 minutes. Protecting hands, lift out tofu pan and rack. Keep tofu warm.

Step 5

Add enough water to pan to make 1 inch deep and bring to a boil. Add broccoli, cover, and boil until just tender when pierced, 2 to 4 minutes. Drain.

Step 6

Serve rice in bowls with tofu and juice, and broccoli. Add soy to taste.

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