Steamed Salmon with Tofu

Steaming fish is one of the most popular home-cooked methods, preserving the natural flavors of the ingredients while offering a healthy, low-oil dish. This simple Steamed Salmon with Tofu features rich, tender salmon that becomes silky after steaming, while the soft tofu underneath absorbs all the sweet fish juices and savory soy sauce, making it the absolute best companion for a bowl of white rice.

Christine used the quickest method today by placing the salmon directly on top of the tofu to steam together, finishing with a drizzle of hot oil to sizzle and release the aroma of the scallions. It’s a simple, quick, and flavorful home-style dish, and I hope you'll enjoy this comforting recipe as well.

Why You Will Love This Recipe

• Quick and Easy: Simply prepare the ingredients, place them in a steamer, and have a delicious dish ready in about 10 minutes.
• Nutritious and Healthy: The steaming method perfectly preserves the rich nutrients and natural oils of the salmon.
• Diverse Textures: The silky tofu absorbs the savory salmon juices, creating distinct layers that pair wonderfully with rice.

Ingredient Substitutions and Variations

• Tofu Choice: Soft tofu (also known as silken tofu) is recommended for the smoothest texture. If unavailable, firm tofu (regular block tofu) can be used as it holds its shape better and is less likely to break apart.
• Fish Alternatives: If you don't have salmon on hand, cod fillets or sea bass fillets make wonderful substitutes while remaining equally delicious over rice.
• Soy Sauce: Cantonese steamed fish soy sauce (light seasoned soy sauce) can be used instead of regular all-purpose soy sauce for a subtle touch of natural sweetness.

Heat Control and Success Tips

• Pat Dry: Be sure to thoroughly pat dry both the salmon and tofu with paper towels before cooking to prevent excess moisture from watering down the flavor after steaming.
• Controlling the Heat: Adjust the steaming time based on the thickness of your salmon fillet. Once the fish turns an opaque light pink, it is cooked to perfection with the tenderest texture.
• Hot Oil Sizzle: The hot oil poured over the top at the end must be heated enough to instantly sizzle and release the aromatics of the scallions and ginger.

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Steamed Salmon with Tofu

(Printable recipe)

Christine @ Christine's Recipes

Category: Seafood, Steamed

Cuisine: Chinese

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 2 to 3 servings

Ingredients:

• Salmon (skin-on or skinless), 230g (approx. 8 oz )
• Soft tofu (or silken tofu), 350g (approx.12.3 oz )
• Ground white pepper, a pinch
• Fresh ginger, julienned (from 4 to 5 slices)
• Cooking oil, 2 tablespoons
• Scallions (green onions), finely chopped, a small amount
• Soy sauce, 1 ½ tablespoons (or to taste)

Method:

1. Rinse the salmon and pat it thoroughly dry with paper towels. If the piece is large, cut it into two portions to match the size of the tofu.
2. Pat the tofu dry with paper towels, cut it into 4 pieces, and arrange them flat on a large heatproof serving plate.
3. Place the salmon pieces on top of the bed of sliced tofu, sprinkle with a pinch of white pepper, and top with the julienned ginger.
4. Place the plate into a steamer over high heat and steam for 12 to 14 minutes, or until cooked to your preferred doneness. The steaming time depends on the thickness of the salmon; once the flesh turns an opaque light pink, it is done.
5. Heat 2 tablespoons of oil in a small pan over medium-high heat. Test the oil by dipping a chopstick in; when small bubbles form around it, it's ready. Scatter the chopped scallions over the steamed salmon and tofu, quickly pour the hot oil over to sizzle, then drizzle with soy sauce to taste and serve immediately.

Tips:

• If there is a lot of liquid on the plate after steaming, don't worry—that is just condensation from the steamer lid. You can gently tip the plate to discard some of the excess water before pouring on the hot oil.
• Both fresh or frozen (and fully thawed) salmon work well in this recipe.