Layers of Asian flavors heighten the appeal of this Asian-inspired entrée.
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.