Cook Time: 12 minutes
Yield: 2 to 3 servings
Ingredients:
- Salmon (skin-on or skinless), 230g (approx. 8 oz )
- Soft tofu (or silken tofu), 350g (approx.12.3 oz )
- Ground white pepper, a pinch
- Fresh ginger, julienned (from 4 to 5 slices)
- Cooking oil, 2 tablespoons
- Scallions (green onions), finely chopped, a small amount
- Soy sauce, 1 ½ tablespoons (or to taste)
- Rinse the salmon and pat it thoroughly dry with paper towels. If the piece is large, cut it into two portions to match the size of the tofu.
- Pat the tofu dry with paper towels, cut it into 4 pieces, and arrange them flat on a large heatproof serving plate.
- Place the salmon pieces on top of the bed of sliced tofu, sprinkle with a pinch of white pepper, and top with the julienned ginger.
- Place the plate into a steamer over high heat and steam for 12 to 14 minutes, or until cooked to your preferred doneness. The steaming time depends on the thickness of the salmon; once the flesh turns an opaque light pink, it is done.
- Heat 2 tablespoons of oil in a small pan over medium-high heat. Test the oil by dipping a chopstick in; when small bubbles form around it, it's ready. Scatter the chopped scallions over the steamed salmon and tofu, quickly pour the hot oil over to sizzle, then drizzle with soy sauce to taste and serve immediately.
- If there is a lot of liquid on the plate after steaming, don't worry—that is just condensation from the steamer lid. You can gently tip the plate to discard some of the excess water before pouring on the hot oil.
- Both fresh or frozen (and fully thawed) salmon work well in this recipe.
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