Stuffed Tofu

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vegan-

 

 

* Exported from MasterCook *

 

Stuffed Tofu

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 12 oz blocks firm tofu -- pressed

Filling

5 dried shiitake mushrooms

1 cup hot water

1/4 cup toasted walnuts -- chopped

1 1/2 teaspoons ginger root -- grated

1 1/2 tablespoons scallions -- chopped

1 1/2 tablespoons green bell pepper -- finely chopped

1 teaspoon molasses

pinch five-spice powder

salt to taste

cayenne pepper to taste

Sauce

1/4 cup soy sauce

1/4 cup rice wine or dry sherry

1 cup reserved mushroom water (from step 1)

1 tablespoon peanut oil

1 1/2 teaspoons ginger root -- grated

1 1/2 teaspoons cornstarch

1/2 cup water

1/4 teaspoon hot chili paste (optional)

 

In a bowl, soak the mushrooms in the hot water for 20 minutes. Drain, save the

water, and squeeze any excess water from the mushrooms.

 

Trim off the stems, and chop the caps into 1/4-inch pieces.

 

In a bowl, combine the mushrooms with the remaining filling ingredients, saving

half of the ginger.

 

Cut each block of tofu in half so you have four square slices. Then slice each

square diagonally to make eight triangles.

 

Cut a slit in the tofu along the long diagonal side. Spoon about 1/8 of the

mushroom filling into each wedge.

 

Meanwhile, in a bowl, prepare the sauce by mixing together the soy sauce, rice

wine, and reserved mushroom liquid.

 

In a saucepan, saute the reserved ginger in oil for 30 seconds, then pour the

sauce into the pan.

 

Carefully add the stuffed tofu, and heat to a simmer. Simmer for 20 minutes,

turning the tofu once. Remove the tofu to a platter.

 

In a bowl, mix the cornstarch with the water. Then whisk the mixture into the

simmering sauce. Add chili paste if desired.

 

Remove the sauce from the heat as soon as it thickens. Pour the hot sauce over

the stuffed tofu, and serve immediately.

 

Description:

" Even if your tofu wedges don't entirely hold together, your dinner

mates will be too impressed by the flavor to notice. "

 

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Per Serving (excluding unknown items): 195 Calories; 11g Fat (47.1% calories

from fat); 15g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1047mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0