Steamed Ginger Tofu ( Tofu Neing )


With my house back in order after the flooding, and the vegetarian festival coming up, I'm going to be making more vegetarian dishes. This is like warming up, it isn't a true vegetarian dish, traditionally it includes the dried fish flakes on the top, but the dominant flavour is ginger, the fish flakes are really lost and can be skipped for a true vegetarian dish.

1 Pack Tofu
4 Tablespoons Soy Sauce (or Japanese Shoyu)
Chopped Spring Onion
Grated Ginger
Grated Radish
Dried Fish Flakes/Bonita flakes (optional)


1. Steam the tofu for 8-10 minutes. It's easier if you steam it on the plate you will serve it on, otherwise you can break it as you transfer it from the steamer.
2. Drain off the water from the steaming plate.
3. Drizzle with the soy sauce, sprinkle the spring onions over the top.
4. Garnish with some dried fish flakes, although traditional, you can skip this for a true vegetarian dish.
5. Place a pile of grated radish, and a pile of grated ginger on the plate.
6. When you eat it, take a piece of the tofu, onion, soy, some ginger, some radish and eat as a mouthful. The tofu provides a soft neutral base, the ginger is the dominant flavour, the radish brings freshness and the soy emphasizes all the flavours.

Browse Recipes