Thai Stuffed Tofu Recipe -
Thai Stuffed Tofu Recipe

Thai Stuffed Tofu

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr 5 mins


  1. Drain tofu and cut each piece into 4 squares; cut each square diagonally into 2 triangles. Set tofu triangles aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2012

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 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!

Most Helpful Critical Review
Apr 01, 2014

Not sure what happened, but the filling was quite bitter... It smells really good, but was so bitter, I couldn't really eat it. I had to put some sugar in it to mellow it out...


13 Ratings

Dec 08, 2012

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 saying something. :)

Sep 28, 2013

Very good but time consuming. If you cook the tofu squares then wait for them to cool before cutting into triangles and stuffing the process goes a little quicker. Great flavors. I will prob make again.

Apr 08, 2013

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 did 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!

Oct 05, 2014

This turned out so yummy! I stuck to the directions but should have chopped my stuffing ingredients a little finer. I would also double the tofu amount but keep the stuffing the same because I had plenty of stuffing left over. Overall, a great recipe and one I think you could easily introduce non-tofu lovers to with positive feedback. This is a keeper!!!!

Mar 21, 2013

Husband and I both loved it! The recipe was fun to make and tasted delicious, though I had to modify it a little based on what I had/didn't have on hand. Didn't have mushrooms, added shredded carrots, increased all the spicy stuff x a lot, and had to whip up my own hoisin sauce. Browned it nice & crispy, great combination of textures and tastes! Had filling left over, mixed it with the tofu from hollowing the sections and just scrambled it to eat for breakfast tomorrow. Yum.

Mar 10, 2013

So far this has been a disaster and I am so bummed. The tofu never browned?!?! And it is sticking to the pan and almost completely fallen apart. I don't understand this recipe AT ALL. No to mention we are about an hour and a half into making it.


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 555 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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