Simple and Delicious : Steamed Tofu with Ginger and Soy Dressing

I recently visited family in Auckland and while I was there got a few packs of fresh tofu - one thing I really miss living rural.  Pappa Bear and I used to enjoy our weekend strolls though the Asian supermarkets in Northcote, all the seaweed, mushrooms, spices and sauces an adventurous cook could ask for.  And snacks of steamed rice with banana leaves and weird but tasty fillings.

I wanted to enjoy the simple taste and beautiful  texture of our tofu last night so I steamed it and served it with a really simple sauce.  The Binito flakes finished the dish nicely, you could add a splash of fish sauce if you don't have any.  Thinly sliced spring onion would be perfect sprinkled over the top, but since mine are only babies I used broccoli flowers from the garden.

Steamed Tofu with Ginger and Soy Dressing
Serves 4

2 Blocks of Tofu (1 large pack of about 500g standard or plain - not silken, this is too soft)

2T Vegetabe Oil
1T Grated Ginger, Heaped
4 Cloves Garlic, Crushed
2T Soy Sauce
2T Sugar
3T Water
Steamed Rice, Bonito Flakes, Spring Onion (or broccoli flowers) and Veges to Serve

Steam tofu blocks for 10 minutes if steaming them whole, or 5 minutes if you cut into serving sizes.

In a small pan gently heat the oil to medium heat with ginger and garlic.  When garlic begins to brown add remaining ingredients and adjust salt(soy sauce) and sweet to taste.

Serve tofu over steamed rice and vegetable with sauce drizzled over the top.  Scatter over bonito flakes and spring onions to finish.