Marinated Tofu with Shiitake Stuffing
Layers of Asian flavors build the appeal of this Asian-inspired main course.
|Author:||Inspired by Vegetarian Times, 2002.07|
|2 lb.||firm tofu|
|1 tsp.||garlic, chopped|
|2 tsp.||canola oil|
|1 tsp.||sesame oil|
|8 oz.||fresh shiitake mushrooms, finely chopped in food processor|
|2||green onions, chopped|
|1 tbsp.||tamari sauce|
|1 tbsp.||fresh coriander, chopped|
|1/2 tsp.||salt, to taste|
|1/4 tsp.||black pepper, freshly ground|
|1 pinches||crushed red peppers flakes (or dash hot sauce)|
- Cut each piece tofu in half vertically to form 4 smaller blocks. Using melon baller or spoon, scoop out middle of each tofu block, about 1 1/2" deep x 1-1/2" wide. Mince scooped-out tofu and set aside.
- Heat oils in skillet over medium heat and sauté garlic and ginger until soft.
- Add chopped shiitakes, scallions, sherry and reserved chopped tofu. Cook until dry and dark brown, about 5 minutes.
- Add sherry, tamari, fresh coriander, salt, pepper and crushed red pepper. Cook another 2 to 3 minutes, remove from heat and set aside.
- Put mushroom mixture into pastry bag and pipe it into hollow of each tofu block. Alternatively, use spoon to scoop mixture into hollows.
- Steam stuffed tofu on rack in vegetable steamer for 5 minutes until hot, or microwave to heat through. Serve with tamari or regular soy sauce or miso vinaigrette.
|Amount per serving
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||4%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.