Follow these simple steps for perfectly steamed tofu:

1. Prepare the Tofu:
   • If using silken tofu: Carefully remove it from the package. Most silken tofu comes in a plastic tub with some liquid. Gently drain the liquid. Place the tofu block on a heatproof plate that will fit into your steamer and has a slight lip to catch the sauce. Be very gentle as silken tofu is delicate.
   • If using firm tofu: Drain the tofu and press it for at least 15-20 minutes. You can do this by wrapping it in paper towels or a clean kitchen towel and placing something heavy on top (like a few cookbooks or a cast iron skillet). Once pressed, cut the tofu into 1/2-inch to 1-inch thick slices or cubes, or leave it as a whole block. Arrange it on a heatproof plate suitable for steaming.
2. Prepare the Steamer:
   • Set up your steamer. You can use a bamboo steamer over a wok, a multi-tiered metal steamer, or even a simple pot with a steaming rack and a tight-fitting lid. Add about 1-2 inches of water to the bottom pot or wok, ensuring the water level is below the steaming rack or basket. Bring the water to a rolling boil over high heat.
3. Steam the Tofu:
   • Once the water is boiling vigorously, carefully place the plate with the tofu into the steamer.
   • Cover the steamer tightly with the lid.
   • Steam the tofu for 8-10 minutes for silken tofu, or 10-12 minutes for firm tofu. The tofu should be heated through and will appear slightly more opaque or “puffed.”
   • While the tofu is steaming, prepare the sauce and garnishes.
4. Prepare the Sauce:
   • In a small bowl, whisk together the light soy sauce, dark soy sauce (if using), sugar, and water (or vegetable broth) until the sugar is dissolved. Taste and adjust sweetness or saltiness if needed. Set aside.
   • Have your sliced scallions, julienned ginger, sliced chili, and cilantro (if using) ready.
5. Assemble the Dish:
   • Once the tofu is done steaming, carefully remove the plate from the steamer using oven mitts or tongs, as it will be very hot. Be cautious of the steam.
   • There might be some water accumulated on the plate from the steaming process. Carefully tilt the plate to drain off this excess water. This water is mostly bland and can dilute your sauce.
   • Pour the prepared soy sauce mixture evenly over the hot steamed tofu.
   • Drizzle the toasted sesame oil over the top.
   • Generously sprinkle with the sliced scallions. Add the julienned ginger, sliced chili, and cilantro if you’re using them.
6. Serve Immediately:
   • Steamed Tofu with Soy Sauce is best enjoyed hot, straight from the steamer, when the tofu is tender and the sauce is warm and fragrant.