Thai Stuffed Tofu Recipe - Allrecipes.com
Thai Stuffed Tofu Recipe
  • READY IN ABOUT 1¼ hrs

Thai Stuffed Tofu

Read Reviews (5)

"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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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

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!

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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. :)

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7 Ratings

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!

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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.

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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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Nutrition

  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 22.5 g
  • 7%
  • Cholesterol
  • 53 mg
  • 18%
  • 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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