Steamed Tofu with Shallot Oil

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 2

This steamed tofu with shallot oil (葱油豆腐) is a simple Chinese dish I make often at home. The shallot oil is the key ingredient — it adds a deep, savoury fragrance to the tofu. I always have a bottle of shallot oil in my pantry. The tofu is soft and silky, and the sauce is light but full of flavour.

What is Shallot Oil (葱头油)?

Shallot oil is made by slowly frying sliced shallots in neutral cooking oil until they turn golden. You then strain them out — the fragrant oil left behind is the shallot oil, and the crispy shallots become the garnish. It is used widely in Chinese cooking to add fragrance to dishes like steamed tofu, noodles, rice and congee. You can make a big batch and store it in an airtight jar — it keeps for up to 2 weeks. You can store it at room temperature or in the fridge if you prefer.

Watch How to Make It

Equipment

Bamboo Steamer — Amazon

Ingredients 材料

Serves 2

• 1 packet (250–300 grams) silken tofu (1 包（250–300 克）嫩豆腐)

Shallot Oil (葱头油)

• 1/2 cup neutral cooking oil (1/2 杯食用油)
• 9 shallots (9 个葱头)

Sauce (酱汁)

• 2 tablespoons shallot oil (2 汤匙葱头油)
• 1 tablespoon light soy sauce (生抽) (buy from Shopee, Lazada and Amazon)
• 1/2 teaspoon dark sweet soy sauce (1/2 茶匙老抽)

Garnish (装饰)

• 1 tablespoon crispy shallots (1 汤匙酥脆葱头)
• 2 sprigs spring onion, finely diced (2 根葱，切丁)

How to Make Steamed Tofu with Shallot Oil

Step 1 — Prep the Tofu

Remove the plastic layer on the surface of the tofu packaging. Flip the tofu upside down onto a heatproof plate. Snip off the four corners of the packaging, then gently press the top and sides to loosen the tofu from the packaging. Lift off the packaging and remove any excess water on the plate.

Step 2 — Steam the Tofu

Fill a steamer or wok with water and bring to a boil. Place the tofu on the steam rack. Steam on high heat for 5 minutes.

Step 3 — Make the Shallot Oil

Cut the shallots into thin, even slices — try to keep them the same thickness so they cook at the same rate. Prepare a heatproof bowl and a sieve on the side. Pour the oil into a small pot and add the shallots. Start on medium heat. Stir regularly to stop the shallots from clumping — you don’t need to stir constantly, just often enough for them to cook evenly. Once the shallots have shrunk and the edges start to turn slightly golden brown, reduce to the lowest heat. As soon as they are lightly golden all over, immediately pour the oil through the sieve into the heatproof bowl to stop the cooking.

Tip: Do not wait for the shallots to turn fully golden in the pot. The residual heat will continue to cook them after you remove them. If the shallots turn dark or smell bitter, they are burnt and the oil will taste bitter. It is always better to undercook than overcook.

Step 4 — Make the Sauce

In a small bowl, combine 2 tablespoons of shallot oil, 1 tablespoon of light soy sauce and 1/2 teaspoon of dark sweet soy sauce. Mix well.

Step 5 — Finish and Serve

Once the tofu is done steaming, you may notice some water has pooled on the plate. You can tip it off or leave it — it does not significantly affect the flavour. Pour the sauce over the tofu. Garnish with crispy shallots and finely diced spring onion. Serve immediately with steamed rice.

Tips for the Best Steamed Tofu with Shallot Oil

Use silken tofu. Silken tofu (sometimes labelled soft tofu) has a smooth, custard-like texture that works perfectly here. Firm or extra-firm tofu has a much denser texture and is not suitable for this dish.

Don’t burn the shallots. Remove them from the heat when they are only just turning golden. Burnt shallots will make the oil bitter and ruin the dish. When in doubt, take them off the heat earlier.

Make a bigger batch of shallot oil. Shallot oil keeps in an airtight jar for up to 2 weeks. You can store it at room temperature or in the fridge if you prefer. Use it in noodles, steamed dishes, fried rice, and congee — it adds fragrance to almost anything.

Adjust the sauce to taste. The quantities here are a starting point. If you prefer a saltier sauce, add more light soy sauce. If you like more sweetness, add a little more dark sweet soy sauce.

What to Serve with Steamed Tofu with Shallot Oil

This dish works best as part of a simple Chinese meal with steamed rice. It pairs well with other steamed or braised dishes on the side.

Frequently Asked Questions

What type of tofu should I use?

Use silken tofu, also called soft tofu. It has a smooth, delicate texture that is ideal for steaming. Firm tofu has a much denser texture and will not give you the same result.

Can I buy shallot oil instead of making it?

Yes. Pre-made shallot oil is available at most Asian grocery stores and some supermarkets. Making it at home does give a fresher flavour, but store-bought works fine for this recipe.

What cooking oil should I use for the shallot oil?

Any neutral cooking oil works — sunflower, canola or vegetable oil are all fine. I personally use olive oil nowadays and find it works well too.

How long should I steam the tofu?

About 5 minutes on high heat is enough. Start the timer once the water is at a full, rolling boil and there is strong steam rising from the pot.

What do I do with the leftover shallot oil?

Let it cool completely and store in a clean, airtight jar for up to 2 weeks. You can keep it at room temperature or in the fridge if you prefer. Use it in noodles, rice, steamed dishes or anywhere you want to add a savoury, fragrant note.

How do I store leftover tofu?

This dish is best eaten fresh. If you have leftovers, store in an airtight container in the fridge for up to 1 day. The tofu may release a little more water when reheated.

Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

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Print

Steamed Tofu with Shallot Oil

Prep Time10 minutes minutes

Cook Time10 minutes minutes

Total Time20 minutes minutes

Servings: 2 servings

Ingredients

• 1 packet (250–300 grams) silken tofu (1 包（250–300 克）嫩豆腐)

Shallot Oil (葱头油)

• 1/2 cup neutral cooking oil (1/2 杯食用油)
• 9 shallots (9 个葱头)

Sauce (酱汁)

• 2 tablespoons shallot oil (2 汤匙葱头油)
• 1 tablespoon light soy sauce (生抽)
• 1/2 teaspoon dark sweet soy sauce (1/2 茶匙老抽)

Garnish (装饰)

• 1 tablespoon crispy shallots (1 汤匙酥脆葱头)
• 2 sprigs spring onion, finely diced (2 根葱，切丁)

Instructions

Step 1 — Prep the Tofu

• Remove the plastic layer on the surface of the tofu packaging. Flip the tofu upside down onto a heatproof plate.
• Snip off the four corners of the packaging, then gently press the top and sides to loosen the tofu from the packaging. Lift off the packaging and remove any excess water on the plate.

Step 2 — Steam the Tofu

• Fill a steamer or wok with water and bring to a boil. Place the tofu on the steam rack. Steam on high heat for 5 minutes.

Step 3 — Make the Shallot Oil

• Cut the shallots into thin, even slices — try to keep them the same thickness so they cook at the same rate. Prepare a heatproof bowl and a sieve on the side.
• Pour the oil into a small pot and add the shallots. Start on medium heat. Stir regularly to stop the shallots from clumping — you do not need to stir constantly, just often enough for them to cook evenly.
• Once the shallots have shrunk and the edges start to turn slightly golden brown, reduce to the lowest heat. As soon as they are lightly golden all over, immediately pour the oil through the sieve into the heatproof bowl to stop the cooking.
• Tip: Do not wait for the shallots to turn fully golden in the pot. The residual heat will continue to cook them after you remove them. If the shallots turn dark or smell bitter, they are burnt and the oil will taste bitter. It is always better to undercook than overcook.

Step 4 — Make the Sauce

• In a small bowl, combine 2 tablespoons of shallot oil, 1 tablespoon of light soy sauce and 1/2 teaspoon of dark sweet soy sauce. Mix well.

Step 5 — Finish and Serve

• Once the tofu is done steaming, you may notice some water has pooled on the plate. You can tip it off or leave it — it does not significantly affect the flavour.
• Pour the sauce over the tofu. Garnish with crispy shallots and finely diced spring onion. Serve immediately with steamed rice.

Video

Notes

• Use silken tofu. Silken tofu (sometimes labelled soft tofu) has a smooth, custard-like texture that works perfectly here. Firm or extra-firm tofu has a much denser texture and is not suitable for this dish.
• Don’t burn the shallots. Remove them from the heat when they are only just turning golden. Burnt shallots will make the oil bitter and ruin the dish. When in doubt, take them off the heat earlier.
• Make a bigger batch of shallot oil. Shallot oil keeps in an airtight jar for up to 2 weeks. You can store it at room temperature or in the fridge if you prefer. Use it in noodles, steamed dishes, fried rice, and congee — it adds fragrance to almost anything.
• Adjust the sauce to taste. The quantities here are a starting point. If you prefer a saltier sauce, add more light soy sauce. If you like more sweetness, add a little more dark sweet soy sauce.