Daily Cooking Quest

easy Indonesian recipes

Steamed Tofu

This is my go to recipe when I am in a hurry to prepare some dishes for lunch/dinner. This is so easy and so fast to prepare and everyone in my family love it.

Steamed Tofu

Steamed Tofu

What I love with this recipe is how versatile it can be. Here, I use thinly sliced scallions, scallion ribbons, and a couple of coriander sprigs as toppings. You can use other toppings of your choice, such as thinly sliced bell peppers, small celery leaves, katsuo bushi (Japanese shaved bonito flakes), toasted sesame seeds, and so on. So go wild, experiment, and have fun.

Steamed Tofu

Steamed Tofu

Steamed Tofu

5.0 from 3 reviews



Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Serves: 2


  • 1 block silken tofu (about 250 gram)
  • 1 scallion, chop the green part into 2 inch ribbons and thinly slice the white part
  • 2 cloves garlic, minced
  • 2 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet soy sauce


  1. Prepare a steamer, place the tofu in a steam proof plate and steam for 5 minutes. Drain the liquid from the plate that collects during steaming.
  2. In a microwave proof bowl, combine garlic and canola oil. Heat in 450 Watt for 3 minutes, or until the garlic turns golden brown. Remove from microwave, add soy sauce and sweet soy sauce and mix well.
  3. Arrange scallion on top of the tofu and drizzle the garlic sauce onto it. Serve immediately.


  • Theresia says:

    Hi Anita, I am one of your reader in Jkt. I tried your steamed tofu, it was delicious. My husband likes it too. He told me to make this dish more often. Thanks for sharing the recipe.

    • Anita says:

      Hi Theresia, thanks for letting me know :) I learn this recipe from my Mom, she'll be so happy knowing that others like it as well.♥

  • Claire says:

    I've made this a couple of times already. It's very simple and delicious. It has earned a spot in my recipe binder, although I have a feeling it won't be long until I learn this recipe by heart.

  • Belen says:

    Hello! I was wondering if this only works with Silken tofu? Would a firm variety work as well? Thanks!

    • Anita says:

      Hi Belen, I don't see why it won't work with firm tofu :) But I really like the texture of silken tofu in this recipe.

  • Doti says:

    Hi mbak Anita, have been enjoying your recipes for a while now, but this recipe got me swooning ♡♡♡ Keep inspiring ya mbak!

    • Anita says:

      Thanks Doti :)

  • Angelina says:

    Look very nice i will like to try at ones again

  • rara says:

    everytime i cook this dish is always turn greattt!!!!! they love it so much

  • Erika says:

    I don't have canola oil, what could I substitute?

    • Anita says:

      Hi Erika, you can use peanut oil, corn oil, and olive oil, just to name a few.

  • yag patel says:

    what is sweet tofu? any recommended brands?

    • Anita says:

      Hi Yag, it's silken tofu, not sweet tofu. If you look at tofu sold in the market, they have different firmness level, from silken, to soft, to firm, to extra firm. For this recipe, either silken or soft should work quite well. Or, are you asking about sweet soy sauce? Sweet soy sauce is Indonesian kecap manis, and the the easiest to find in the United States is kecap manis ABC.

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