Recipe by Kaleas
"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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2 (12 ounce) packages
extra firm tofu
dried shiitake mushrooms
zucchini, coarsely chopped
jalapeno pepper, seeded and coarsely chopped
minced fresh ginger, or to taste
vegetable oil, divided
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!
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...
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. :)
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Stuffed Tofu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 226
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