Steamed Tofu Salad

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Servings: 4 servings Difficulty: Intermediate
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A refreshing and aromatic salad featuring silky steamed eggplant tossed in a bold, spicy Szechuan-style dressing.
Steamed Tofu Salad recipe image
Steamed Tofu Salad recipe image
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Steamed Tofu Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 174.0

Description

This vibrant dish transforms simple steamed eggplant into a luxurious, savory salad. The soft, tender flesh of the eggplant absorbs a zesty, spicy dressing made with soy sauce, black vinegar, chili oil, and minced garlic. It offers a perfect balance of salty, tangy, and spicy flavors with a pleasingly smooth texture. Ideal for a quick lunch, a light side dish, or a refreshing summer meal, this recipe brings authentic home-style flavor to your table without requiring heavy frying or complex techniques. It is a vegetarian favorite that is both satisfying and easy to prepare with pantry staples.

Ingredients

Directions

  1. Prepare the steamer by filling the bottom with water and bringing it to a simmer.
  2. Cut the eggplants in half lengthwise so they fit flat in the steamer basket.
  3. Place the eggplant halves directly on the steamer rack, cut-side up, ensuring they do not overlap.
  4. Steam the eggplants for 15 to 20 minutes, or until they are soft and tender throughout.
  5. While the eggplant steams, finely mince the garlic cloves.
  6. In a small bowl, whisk together the soy sauce, black vinegar, chili oil, hot sauce, minced garlic, sesame oil, and MSG (if using).
  7. Remove the steamed eggplants from the steamer and place them on a serving plate.
  8. Pour the prepared dressing evenly over the hot eggplant halves.
  9. Serve immediately while warm.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 174.0kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 20.0mg1%
Total Carbohydrate 38.9g13%
Dietary Fiber 5.1g21%
Sugars 4.5g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not place the eggplants on a plate inside the steamer; place them directly on the rack to ensure even cooking and prevent the bottoms from becoming waterlogged.

If you prefer a milder heat, reduce the amount of chili oil and hot sauce. Adjust the sweetness with a pinch of sugar if the vinegar is too sharp.

This dish is best served warm or at room temperature. It can be stored in the refrigerator for up to 2 days, but the texture of the eggplant may soften further.

Keywords: steamed, eggplant, salad, vegan, chinese, szechuan, garlic, chili-oil, soy-sauce, vinegar, spicy, vegetarian, side-dish, healthy, easy, quick, asian, dressing, summer, light
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