Steamed Tofu Salad

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.

Cooking Method: Boiling, Steaming

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 174.0

Dietary: Vegetarian

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

2 large eggplants, cut in half lengthwise
1/4 cups light soy sauce
1 tablespoon black vinegar
2-3 teaspoons chili oil
1-2 teaspoons hot sauce
3-4 cloves garlic, finely minced
3-4 teaspoons sesame oil
1/4 teaspoons MSG (optional)
Salt and sugar to taste

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

Read it online: https://www.chefs-mate.com/recipe/steamed-tofu-salad/