Thai Stuffed Tofu

Name: Thai Stuffed Tofu
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 59 milliliters shredded cabbage; 1 Tbsp cornstarch; 59 milliliters dried shiitake mushrooms; 1 egg; 680 grams packages extra firm tofu; 2 Tbsps minced fresh ginger, or to taste; 3 cloves garlic; 1 Tbsp hoisin sauce; 1 jalapeno pepper, seeded and coarsely chopped; 1 onion, halved; 2 Tbsps soy sauce; 59 milliliters vegetable oil, divided; 1 zucchini, coarsely chopped

Thai Stuffed Tofu is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains about 16g of protein, 20g of fat, and a total of 293 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, zucchini, shiitake mushrooms, and a few other things to make it today. It works well as a side dish. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Drain tofu and cut each piece into 4 squares; cut each square diagonally into 2 triangles. Set tofu triangles aside.

Ingredients you will need

Tofu

Place shiitake mushrooms into a bowl of hot water and allow to rehydrate until moist and plump, about 20 minutes.

Ingredients you will need

Shiitake Mushrooms

Water

Equipment you will use

Bowl

Cut out woody stems and finely chop mushrooms.

Ingredients you will need

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.

Ingredients you will need

Shiitake Mushrooms

Jalapeno Pepper

Hoisin Sauce

Corn Starch

Vegetable

Soy Sauce

Stuffing

Zucchini

Cabbage

Garlic

Ginger

Onion

Egg

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Cooking Oil

Stuffing

Tofu

Equipment you will use

Paper Towels

Frying Pan

Remove tofu triangles and let cool until you can handle them.

Ingredients you will need

Tofu

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.

Ingredients you will need

Grapefruit

Stuffing

Tofu

Equipment you will use

Knife

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.

Ingredients you will need

Cooking Oil

Stuffing

Tofu

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

59milliliters

shredded cabbage 1Tbsp

cornstarch 59milliliters

dried shiitake mushrooms 1

egg 680grams

packages extra firm tofu 2Tbsps

minced fresh ginger, or to taste 3cloves

garlic 1Tbsp

hoisin sauce 1

jalapeno pepper, seeded and coarsely chopped 1

onion, halved 2Tbsps

soy sauce 59milliliters

vegetable oil, divided 1

zucchini, coarsely chopped

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.