Steamed Tofu and String Beans
清蒸豆腐·(qīngzhēng dòufu)
The Diet Menu: Health Conscious Fare
If you grew up ordering Chinese takeout, you know the Diet Menu. Tucked away at the back of the trifold paper menu, it promised dishes steamed without oil, salt, or MSG. But here's the secret: nobody ordered the Steamed Tofu and String Beans for the asceticism. They ordered it for the half-pint plastic container of intensely savory, perfectly thickened brown sauce that came on the side. This recipe honors that glorious loophole, teaching you to steam the vegetables pristine, then drown them in a masterclass of cornstarch slurry and takeout umami.
Before you start
Press the tofu.
Remove the tofu from its packaging, drain the water, and wrap the block in a few layers of paper towels with a heavy plate on top for 10 minutes to remove excess moisture.
Trim the beans.
Wash the string beans and snap off the tough stem ends so they are perfectly prepped for the steamer.
Ingredients
- firm tofu1 lb
- fresh string beans1 lb
- low-sodium chicken broth1 cup
- soy sauce3 tbsp
- dark soy sauce1 tbsp
- oyster sauce2 tbsp
- Shaoxing wine1 tbsp
- brown sugar1 tbsp
- MSG1/2 tsp
- vegetable oil1 tbsp
- garlic3 large clove
- fresh ginger1 tbsp
- cornstarch1 1/2 tbsp
- cold water1 1/2 tbsp
- toasted sesame oil1 tsp
Method
- 01
Mix the master brown sauce base.
In a bowl, whisk together the chicken broth, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, brown sugar, and MSG.
- 02
Prepare the slurry.
In a small ramekin, mix the cornstarch and cold water until smooth, and set it right next to the stove.
- 03
Steam the tofu and beans.
Set up a steamer basket over rapidly boiling water, arrange the string beans in an even layer, and gently place the tofu cubes on top or alongside.
- 04
Cook until tender-crisp.
Cover tightly and steam for exactly 5 to 6 minutes so the beans stay bright green, then carefully transfer them to a platter, draining away any pooled water.
- 05
Bloom the aromatics.
Place a saucepan over medium heat, add the vegetable oil, and stir in the minced garlic and ginger for 30 seconds until highly fragrant.
- 06
Simmer and thicken.
Pour in the sauce mixture and bring to a rolling simmer, then give the slurry a quick stir with your finger and pour it in.
- 07
Glaze and finish.
Stir constantly for 60 seconds as the cloudy liquid turns glossy, thick, and translucent, then remove from the heat and stir in the toasted sesame oil.
- 08
Plate and serve.
Serve the pristine, perfectly steamed tofu and string beans immediately, pouring the hot, viscous sauce on the side for drowning.
Notes
The dark soy sauce hack.
If you cannot find dark soy sauce, substitute one extra tablespoon of standard soy sauce mixed with one teaspoon of dark molasses to replicate the signature takeout mahogany color.
The MSG rule.
MSG is the undeniable backbone of takeout flavor. While you can omit it and rely on the oyster sauce, you will miss that final, mouth-watering punch.
The science of the slurry.
Always mix cornstarch with cold water, and only pour the slurry into a liquid that is actively simmering to achieve the authentic, clinging takeout glaze.