Steamed Silken Tofu with Soy Mirin Sauce
Silken tofu warmed in the microwave and finished with a soy mirin sauce is one of the gentlest meals in this collection. The protein per serving is lower than the other recipes here - worth knowing upfront. What this recipe offers is digestibility and ease: it takes 15 minutes, requires almost no effort, and is easy to eat on low-appetite days. The family’s portion goes over rice.
Allergens:
Ingredients
For the Tofu
For the Family
Ingredient notes:
- Silken tofu - The softest tofu variety - very fragile and silky in texture. Handle gently throughout. Don’t attempt to press or drain it the way you would extra-firm tofu. It’s meant to be soft.
- Mirin - A Japanese sweet rice wine used for cooking. It adds a subtle sweetness that balances the salt of the soy sauce and gives the sauce a slight gloss. Available in most supermarkets near the soy sauce.
- Scallions - Both the white and green parts. The white parts go in earlier if you want them slightly softened; the green tops go on at serving for freshness and colour.
- Sesame oil - Drizzled over at the very end - don’t heat it. It’s a finishing oil, not a cooking oil. A small amount over the top of the tofu and sauce makes a significant difference to the aroma.
Recipe Instructions
- Make the sauce - In a small bowl, whisk together soy sauce, mirin, and sesame oil. Set aside.
- Warm the tofu - Remove tofu from packaging carefully - silken tofu breaks easily. Place both blocks in a microwave-safe dish. Cover loosely with a damp paper towel. Microwave on high for 2–3 minutes until warmed through.
- Drain and plate - Carefully pour off any liquid that has accumulated in the dish. Use a wide flat spoon to gently transfer portions of tofu into bowls - it will break into soft pieces. That’s fine.
- Finish and serve - Spoon the soy mirin sauce over the warm tofu. Top with sliced scallions. Serve her portion as is. Serve the family’s portion over jasmine rice with extra sauce spooned over the rice.
Recipe notes:
On texture Silken tofu is not meant to hold its shape. Serve it in a bowl and expect soft, delicate pieces rather than neat slices. That’s the nature of this recipe.
Scaling to one One 14 oz block of silken tofu with half the sauce and 1-2 scallions makes a generous single serving. The sauce keeps in the fridge for up to 5 days.
Nutrition Per Serving
Serving Size: ½ block silken tofu with sauce
| Per serving | |
|---|---|
| Calories | 120 |
| Protein | 10g |
| Total Fat | 5g |
| Total Carbohydrate | 6g |
| Dietary Fiber | 0.5g |
| Sugars | 4g |
| Sodium | 410mg |
Based on two 14 oz blocks of silken tofu with low-sodium soy sauce and mirin. Rice not included. Sodium will vary by soy sauce brand. Nutritional information is estimated and provided for general guidance.