Korean Steamed Tofu with Spinach
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Tofu, spinach and shiitake share one covered pan over low heat without any frying, and the soy seasoning stays light and clean.
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The slices are pressed firmly between paper towels before they reach the pan, since water left in the tofu clouds the liquid and dilutes the seasoning. Shiitake supplies most of the savory depth in an otherwise plain sauce, while the spinach wilts down between the tofu slices. Perilla oil is drizzled on only after the heat is off, which keeps its nutty aroma from cooking away. Just a shallow pool of liquid gathers under the tofu, making this a side dish for chopsticks rather than a soupy one.
Ingredients
Instructions
- 1
Cut the 300 g firm tofu into 2 cm slices and place them between layers of kitchen paper.
Press with your palm for a few minutes so excess moisture leaves the tofu and the broth stays clear.
- 2
Rinse the 120 g spinach, cut it into 4 cm lengths, and separate any thick stems so they soften evenly.
Slice the 60 g shiitake mushrooms thinly to release their flavor during the short steaming time.
- 3
Mix 1.5 tablespoons soy sauce, 1 teaspoon soup soy sauce, and 1 teaspoon minced garlic in a small bowl.
Stir until the garlic is evenly loosened, so the seasoning spreads instead of clumping on one spot.
- 4
Arrange the tofu in a single layer in a pan, then spread the spinach and shiitake mushrooms over and around it.
Pour 120 ml water along the edge.
- 5
Spoon the seasoning evenly over the tofu, spinach, and mushrooms, then cover the pan tightly.
Steam over low heat for about 12 minutes, keeping the liquid at a gentle simmer rather than a hard boil.
- 6
Turn off the heat when the spinach has wilted and the tofu edges are lightly stained with seasoning.
Drizzle 1.5 teaspoons perilla oil at the end, then serve while warm so the aroma stays clear.
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