Thai Stuffed Tofu

Thai Stuffed Tofu

8
Kaleas 0

"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

1 h 5 m servings 374 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 13 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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...

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 i...

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 i...

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...

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 mak...

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 an...

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 h...

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 ca...

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 ment...