Steaming involves suspending food above hot water—typically in a steamer basket—or even, gentle cooking. It’s especially good for veggies, tofu, and fish, helping the food retain antioxidants and nutrients as well as keeping flavors bright.
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Ingredients
- 3
cloves garlic, very thinly sliced
-
1-inch piece ginger, peeled and sliced
- 2
scallions, whites and light greens cut into 2-inch pieces, dark greens thinly sliced
- 4
Savoy cabbage leaves, trimmed if large
-
16-oz. package refrigerated silken tofu, quartered
- 4 oz.
fresh shiitake mushrooms, thinly sliced
- 1/2 lb.
baby bok choy, ends trimmed, leaves separated
- 2 Tbsp.
reduced-sodium soy sauce
- 1 Tbsp.
rice vinegar
- 1 Tbsp.
mirin
- 1/2 Tbsp.
chili crisp
- 1 Tbsp.
toasted sesame seeds, for sprinkling
-
- Step 1Place steamer basket inside large pot with tight-fitting lid. Add water up to just below basket.
- Step 2Place garlic, ginger, and scallion whites and light greens on cabbage leaves. Divide tofu and shiitakes among leaves, then transfer parcels to steamer basket (lining it with cabbage leaves will keep tofu from sticking). Nestle bok choy around cabbage parcels. Bring water to a boil, then reduce heat to a simmer. Cover; steam until tofu is warmed and vegetables are tender, 11 to 12 minutes.
- Step 3Meanwhile, in bowl, stir together soy sauce, vinegar, mirin, and chili crisp.
- Step 4Serve parcels and bok choy drizzled with sauce and sprinkled with reserved scallion greens and sesame seeds.
SALT SMARTS: Our Test Kitchen uses Diamond Crystal kosher salt, which has lighter flakes than other brands. For Morton, use about half as much.
NUTRITIONAL INFORMATION (per serving): About 246 calories, 11 g fat (1.5 g saturated),0 mg cholesterol, 737 mg sodium, 21 g carbohydrates, 6 g fiber, 7 g sugar (0 g added sugar), 17 g protein
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