Marinated Tofu with Shiitake Stuffing
Layers of Asian flavors heighten the appeal of this Asian-inspired entrée.
- Two 1-lb. blocks tofu, soft, silken or firm
- 1 tsp. chopped garlic
- 2 tsp. chopped fresh ginger
- 2 tsp. canola oil
- 1 tsp. sesame oil
- 8 oz. fresh shiitakes, finely chopped in food processor
- 2 scallions, chopped
- 1 Tbs. sherry
- 1 Tbs. tamari soy sauce
- 1 Tbs. chopped fresh coriander
- ½ tsp. salt, or to taste
- ¼ tsp. freshly ground black pepper
- Pinch crushed red peppers or dash hot sauce
- If using silken tofu, drain for 2 to 3 hours by weighting it down with plate. Cut each piece tofu in half vertically to form 4 smaller blocks.
- Using melon baller or soup spoon, scoop out middle of each block, about 1½ inches deep x 1½ inches wide. Mince scooped-out tofu and set aside.
- Heat oils in skillet over medium heat and sauté garlic and ginger until soft. Add chopped shiitakes, scallions, sherry and reserved chopped tofu. Cook until dry and dark brown, about 5 minutes. Add sherry, tamari, fresh coriander, salt, pepper and crushed red pepper. Cook another 2 to 3 minutes, remove from heat and set aside.
- Put mushroom mixture into pastry bag and pipe it into hollow of each tofu block. Alternatively, use spoon to scoop mixture into hollows.
- Steam stuffed tofu on rack in vegetable steamer for 5 minutes until hot, or microwave to heat through. Serve with tamari or regular soy sauce or miso vinaigrette.
Choose a full-bodied, organic red such as Rene Mure "V" 1999 Pinot Noir, or an organic white, such as Rudi Pichler Terrassen 1998 Riesling, from Wachau, Austria.