Thai Stuffed Tofu5 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 1 hr 5 min
“My first original recipe. A new approach at spicing up tofu. Easy for anyone, yet looks exotic enough for a dinner date. Has a delicate flavor related to Thai cuisine, yet uses basic ingredients most people have on hand. With this serving size, it will allow each person to get 4 pieces of stuffed tofu. Served with rice, it makes a pleasantly light meal. Serve along side a bed of rice on a plate. Drizzle with teriyaki sauce, being sure to decorate the sides of the plate. The sauce really complements the flavors of the stuffing! You can easily make it more filling by serving seared zucchini on the side and a nice, light wine. Be sure to add your own personal touches!” - by Kaleas
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 374 cal
- 25.1 g
- 22.5 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Delicious! I love tofu! It was very fun to make this and very unique, but the scooping out part was time consuming. I made a couple of adjustments but nothing major like using button mushrooms instead..." See more of shiitake (not a fan) and didn't want to get cabbage just for a small amount, so I shredded carrots. The carrots gave it some color to the filling. Only advice to give is to make sure to pack the fillings, otherwise, it will fall apart while frying. I liked dipping it with sweet chili sauce (Mae Ploy).Thank you, Kaleas, for your creative recipe!"
"AMAZING!!! This was such a great recipe. My husband usually just tolerates it when I make tofu, but he really liked this one and said he wouldn't mind eating it again. Coming from him, that is sayi..." See moreng something. :)"
"I agree that scooping out the tofu was a bit time-consuming, but I think the end result was totally worth it! I used fresh portabello mushrooms and skipped the zucchini because I didn't have any. I ..." See moredid add some carrots and some green and orange bell pepper - absolutely lovely! On another note, I had some filling left over so I used it in some leftover eggroll wrappers I had to make some spur-of-the-moment egg rolls. Absolutely amazing! The fact that I got two dishes out of this makes me positively certain I'll make it again. YUM!"
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