Steamed Tofu
1 min readSteamed Tofu
serves 4
This dish removes pathogenic heat from the lungs and dissolves catarrh. It both tones and nourishes the internal organs of digestion, particularly the spleen and the stomach. It also reinforces Yin essence, and relieves dryness. Steamed tofu is often prescribed for people who are overweight and for those who suffer from indigestion. Because it dissolves catarrh, this dish is frequently taken as a remedy for nasal blockage, coughs, and heavy colds.
1 pound (500 grams) tofu
Water for steaming
2 tablespoons (30 grams) chopped cilantro
2 tablespoons (30 milliliters) lemon juice
3 tablespoons (45 milliliters) soy sauce
1 tablespoon (15 milliliters) sesame oil
Salt to taste
Chili spice, optional
Place the tofu in a steaming dish (see page 66). Using a pan deep enough to fit your steamer, bring water to a boil. Place the steamer inside the pan, cover, and steam for 20 minutes. When it is finished, remove the tofu from the steamer and cut into 1½-inch cubes. To make a sauce, mix the cilantro with the lemon juice, soy sauce, sesame oil, a little salt, and chili spice if you like it spicy. Pour the sauce over the tofu. Mix well and serve.
