Cantonese Steamed Tofu

Instructions

1. Prepare the tofu
   Carefully remove the tofu from its package and drain well. Place the tofu on a heat-proof dish that will fit in your steamer. If desired, cut the tofu into 4 equal pieces for easier serving later.
2. Set up the steamer
   Fill a wok or large pot with water, about 2 inches deep. Place a steamer rack or basket above the water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil over high heat.
3. Steam the tofu
   Carefully place the dish with tofu in the steamer. Cover with a lid and steam over medium-high heat for 5-7 minutes until the tofu is heated through. The tofu is delicate, so be gentle when checking for doneness.
4. Prepare the sauce
   While the tofu is steaming, combine the soy sauce, oyster sauce, sesame oil, and sugar in a small bowl. Mix well until the sugar dissolves completely.
5. Heat the aromatics
   Just before the tofu is done, heat the vegetable oil in a small saucepan over medium-high heat. Add the julienned ginger, sliced garlic, and white parts of scallions. Stir-fry for about 30 seconds until fragrant but not browned.
6. Assemble the dish
   When the tofu is done, carefully remove it from the steamer. If there's any water accumulated on the plate, gently pour it off. Drizzle the sauce mixture over the steamed tofu.
7. Add the hot oil
   Sprinkle the green scallion strips and sliced chilies (if using) over the tofu. Pour the hot oil with aromatics over the top. The hot oil will sizzle and cook the scallions while releasing more flavor.
8. Garnish and serve
   Garnish with fresh cilantro leaves. Serve immediately while hot as a main dish with steamed rice or as part of a larger Chinese meal.