Steam tofu with ginger pickles

Steam Tofu can be processed with various kinds of sauce. There are steam gravets that are spicy, sour, sweet and a combination of some flavors. Today I will cook Tofu Steam with a spicy ginger broth and feel fresh in the mouth. This is a dish that is not only delicious and appetizing to eat, but also efficacious for the health of the body.

To make steam dishes tofu with ginger pickle sauce, First I will make a ginger pickle. Ginger pickles with rich flavors can we get with the right processing so the fermentation process goes well. The good ginger pickles are ginger pickles that have a little spicy taste, fresh on the tongue and the aroma of the wire smelled perfectly, pickled does not bubble and not smell stale. The delicacy of Tofu steam dish depends on the success of making ginger pickles.

To make ginger asinations, I will use young ginger, because young ginger hasn't had a lot of fiber and will be easily chewed. I will look for it in the front garden of the house.

I will take about 100 grams of ginger, the ginger I take is about 4 months old and doesn't have much fiber yet.

Before being processed into cooking spices, I will clean the ginger from the soil that is still attached.

After the ginger is clean from the ground, I peel the skin, then I wash the ginger clean.

Ingredients for Making Pickled Ginger

The materials that I use are :

100 grams of ginger
1 L of warm water
100 mL of acetic acid
1 tablespoon of sugar
5 cloves of garlic

How to Make Pickled Ginger

The steps for making pickled ginger are :
1.Add the sugar to the warm water, then stir until the sugar dissolves. The addition of sugar is useful to help the fermentation process in the pickled ginger.

2.Adding vinegar to the sugar solution.

3.Thinly slice the garlic, I only slice it thin according to the shape of the garlic, I don't cut it small. Then put the sliced garlic into the sugar and vinegar solution.

4.Thinly slice the ginger, then put it in a solution of sugar and vinegar.

5.Let the pickled ginger cool.

6.After the pickled ginger is cold, then put it in a container that has a lid, I put the pickled ginger in a bottle and close it tightly, leave it for 24 hours. Because today's weather is hot, I only keep it for 24 hours, but when it's rainy season, I keep it for 36 hours or even up to 48 hours.

Ingredients for making Steam tofu

To make Steam tofu soft, we can use silken tofu, Sumedang tofu and other white tofu. I use Sumedang tofu because the texture is more chewy and doesn't crumble easily when cooked on steam.

The ingredients that I use to make Steam tofu are :

40 pieces of Sumedang tofu
5 pieces of red chili
5 pieces of red onion
1 stalk of celery
1 stalk of leek leaves
1 tablespoon of salt
1 Pack of pepper powder
100 mL of water
pickled ginger

How to make Steam Tofu

1.Slice the shallots, shape and size according to individual taste, then sprinkle the sliced shallots into the bowl containing the tofu. Previously I had removed the outer skin of the shallots and I had washed them clean.

2.Wash the red chilies, remove the seeds and cut them into small pieces, the smaller the better. Sprinkle pieces of red chili into the bowl containing tofu.