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Steamed tofu and Asian greens with sticky honey soy sauce
Steamed tofu and Asian greens with sticky honey soy sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate steamed tofu with sweet and savory honey soy glaze.
Ingredients:
  • 350.00 gm jasmine rice
  • 6cm piece fresh ginger, peeled
  • 3 garlic cloves
  • 4.60 gm peanut oil
  • 65.63 gm soy sauce
  • 57.20 gm honey
  • 20.00 ml Chinese rice wine
  • 1 bunch gai lan, trimmed, leaves and stems separated (see note)
  • 1 bunch baby choy sum, trimmed, leaves and stems separated (see note)
  • 600g firm tofu, thickly sliced
  • 1 green onion, thinly sliced
  • 1 long red chilli, sliced
Instructions:
  • Prepare rice according to package instructions until fluffy and tender. Keep covered to maintain warmth.
  • Finely grate a 2cm piece of ginger and crush 1 garlic clove. Heat oil in a small frying pan over medium heat, then add the ginger and garlic. Cook for 1 minute until fragrant. Stir in soy sauce, honey, and wine. Bring to a boil, then reduce heat to low and simmer for 5 minutes until slightly thickened.
  • Set up a large steamer over a wok or large saucepan with simmering water. Thinly slice the remaining ginger and garlic cloves, then place them in the steamer. Arrange the gai lan and choy sum stems on top. Steam with the lid on for 2 minutes. Add the leaves, cover, and continue steaming for 2-3 more minutes until tender. Transfer the cooked vegetables to a dish, cover to keep warm, and enjoy.
  • Place the tofu on a sheet of baking paper and steam for 5 minutes, or until heated through. Divide the rice among serving dishes, top with greens and tofu, drizzle with sauce, and sprinkle with onion and chili before serving.

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