thai stuffed tofu

Ingredients

• Servings: 4
• 2 (12 ounce) packages extra firm tofu
• 1/4 cup dried shiitake mushrooms
• 1 zucchini, coarsely chopped
• 1 onion, halved
• 3 cloves garlic
• 1 jalapeno pepper, seeded and coarsely chopped
• 1 egg
• 2 tablespoons soy sauce
• 2 tablespoons minced fresh ginger, or to taste
• 1 tablespoon cornstarch
• 1 tablespoon hoisin sauce
• 1/4 cup shredded cabbage
• 1/4 cup vegetable oil, divided

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• drain tofu and cut each piece into 4 squares; cut each square diagonally into 2 triangles. set tofu triangles aside.
• place shiitake mushrooms into a bowl of hot water and allow to rehydrate until moist and plump, about 20 minutes. cut out woody stems and finely chop mushrooms.
• 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. fold shredded cabbage into the stuffing.
• heat 2 tablespoons vegetable oil in a large skillet over medium heat. 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. remove tofu triangles and let cool until you can handle them.
• 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. use a spoon to fill each triangle generously with the stuffing, letting stuffing mound out of the tofu piece.
• 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. turn triangles on their sides and refry for a minute or two in the hot oil to rewarm.