Main Meals

Steamed tofu with black garlic vinaigrette

15 minutes
10 minutes

“I’m adding versatile tofu to my must-use list for 2024. It’s a canvas for flavour. With the black garlic vinaigrette, it becomes sweet, tangy and full of umami. The sweet greens add another flavour note but feel free to use any seasonal veggies.”- Clement Pedro

Wine/Spirit Pairing
West Coast Organic Low Sulphur Pinotage

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  • For the vinaigrette:
  • 6 Woolworths black garlic cloves, finely chopped
  • 1⁄2 cup rice vinegar
  • 1⁄2 cup low-sodium soya sauce
  • 2 limes, juiced
  • 1 bird’s-eye chilli, finely chopped
  • 1 t sugar
  • 1 x 349 g carton Woolworths Morinaga Mori-nu silken extra-firm tofu
  • 110 g Woolworths shelled edamame beans
  • 125 g mangetout

1. To make the vinaigrette, combine all the ingredients and stir until all the sugar has dissolved.

2. Line a steamer with baking paper with a few holes cut into it. Arrange the tofu, edamame and mangetout on the baking paper. Place the steamer over a saucepan of boiling water over a high heat and steam for 10 minutes.

3. Keep the lid on the basket to keep the tofu and greens warm and place on the table ready to serve. Allow your guests to help themselves and spoon over the vinaigrette.

Find more tofu recipes  here

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa

Clement Pedro

Recipe by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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