Thai stuffed tofu


this can easily be made as a vegetarian dish by omiting the pork. its still is yummy

2 12oz packages extra firm tofu,drained
1 zucchini roughly chopped
1 onion peeled and quartered
1 jalapeno pepper,seeded
1 baby bok choi roughly chopped
5 shitake mushrooms (reconstituted if dried) finely chopped
4 cloves garlic peeled and (only 3 if vegetarian)
3 Tbsp minced ginger divided (only 2 if vegetarian)
1 egg
4 Tbsp fish sauce divided (only 2 if vegetarian)
1 Tbsp hosin sauce
1 Tbsp corn starch
1/2 lb ground pork (if using)

for the pork
mince 1 garlic clove
heat 1 tbsp oil in a skillet. add 1 tbsp ginger and the 1 minced garlic clove
saute 30 seconds. add the pork and saute until cooked through. remove from the heat and stir in 2 tbsp fish sauce. set aside


for the stuffing
place the zucchini,onion,jalapeno, 2 Tbsp ginger,2 cloves garlic,bok choi in a food processor, processes until they finley chopped into a paste. pour into a bowl and add the fish sauce,hosin sauce,egg ,shitakes and cornstarch. mix well. stir in the cooked pork if using. set aside

for the tofu
cut each block of tofu into 4 squares. slice each square diagonally into triangles. pat dry
heat 2 tbsp oil in a large skillet until shimmering. add the tofu and cook all side but one until brown (about 2-3 minutes a side)
remove the tofu and let sit until cool enough to handle
using a sharp paring knife cut a slit in the uncooked side. use a spoon to scoop out the insides leaving about 1/4″ on each side,carefully making sure not to go all the way through the tofu. stuff each triangle with the stuffing mix,filling to overflowing.
heat the oil remaining in the skillet until hot,adding another tbsp of oil if needed.
place each triangle of tofu,stuffing side down in the oil and let cook on medium high heat for 5 minutes

serve with rice

makes 4 servings


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