Thai Stuffed Tofu
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Dried Shiitake Mushrooms3 cloves
Garlic1
Egg2 tbsps
Soy Sauce2 tbsps
Ginger (minced fresh, to taste)1 tbsp
Cornstarch1 tbsp
Hoisin Sauce1 cup
Cabbage (shredded)1 cup
Vegetable Oil (divided)Directions:
1
Drain tofu and cut each piece into 4 squares; cut each square diagonally into 2 triangles
2
Set tofu triangles aside
3
Place shiitake mushrooms into a bowl of hot water and allow to rehydrate until moist and plump, about 20 minutes
4
Cut out woody stems and finely chop mushrooms
5
Place zucchini, onion, garlic, and jalapeno pepper into a food processor and process until the vegetables are almost a paste; transfer to a bowl and stir in shiitake mushrooms, egg, soy sauce, ginger, cornstarch, and hoisin sauce
6
Fold shredded cabbage into the stuffing
7
Heat 2 tablespoons vegetable oil in a large skillet over medium heat
8
Pat tofu triangles dry with paper towels and pan-fry in the hot oil until browned on all sides except 1 narrow side for stuffing, 2 to 3 minutes frying time per side
9
Remove tofu triangles and let cool until you can handle them
10
With a sharp paring knife, cut a slit into the unbrowned side of a tofu triangle; scoop out center of the tofu with a grapefruit spoon, leaving the walls of the triangle about 1/4-inch thick
11
Use a spoon to fill each triangle generously with the stuffing, letting stuffing mound out of the tofu piece
12
Heat remaining 2 tablespoons vegetable oil in skillet over medium heat; place tofu triangles, stuffing sides down, into the hot oil and pan-fry until stuffing edge is browned and stuffing is hot and set inside, about 5 minutes
13
Turn triangles on their sides and refry for a minute or two in the hot oil to rewarm