GABA Oolong-Steamed Tofu with Ginger Scallion Sauce
Silken tofu gently steamed over GABA Oolong-infused broth, finished with a bright ginger scallion sauce — a light, calming dish built around the tea's mellow fruitiness.
This dish leans into GABA Oolong's gentle, low-astringency character by using a strong brew as the steaming liquid for silken tofu. As the tofu steams, it absorbs a faint, fruity depth from the tea that you won't get from plain water or stock.
The key is brewing the tea hot and strong but not bitter — GABA Oolong's natural softness means you can push the steep time slightly longer than you would with a more astringent oolong without the dish turning harsh.
A quick ginger scallion sauce, finished with a touch of sesame oil and light soy, brightens the dish and complements the tea's plum-like undertones without overpowering them. The sauce's gentle heat from the ginger pairs naturally with the tea's own warming quality.
Serve this as a light dinner alongside steamed rice, or as a calming starter before a larger meal. It's the kind of dish that feels restorative rather than heavy — fitting for a tea so closely associated with evening wind-down.
Ingredients
- 1 block (400g) silken tofu
- 1 cup strongly brewed GABA Oolong (cooled slightly)
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp neutral oil (such as grapeseed)
- 1 tbsp sesame oil
- 3 scallions, finely sliced
- 1 thumb fresh ginger, julienned
- 1 small red chili, thinly sliced (optional)
- Cilantro leaves for garnish
How to make it
- 1Brew GABA Oolong strong (about 4 minutes at 90°C with extra leaf). Let cool slightly.
- 2Place the tofu block in a heatproof dish. Pour the brewed tea around (not directly over) the tofu and steam for 8 minutes until heated through.
- 3While the tofu steams, whisk together soy sauce, rice vinegar, and sugar in a small bowl.
- 4Heat the neutral oil and sesame oil in a small pan until just smoking. Remove tofu from the steamer, top with ginger and scallions.
- 5Carefully pour the hot oil over the ginger and scallions to sizzle and release their aroma. Drizzle with the soy-vinegar mixture.
- 6Garnish with chili and cilantro, then serve immediately with steamed rice.
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