Good appetite! You can also make it more filling by serving seared zucchini on the side and a glass of nice, light wine. Browned it nice & crispy great combination of textures and tastes! A new approach at spicing up tofu. Thai Style Stuffed Tofu . Set tofu triangles aside. A new approach at spicing up tofu. Be sure to add your own personal touches! The tofu never browned?!?! Info. Use a spoon to fill each triangle generously with the stuffing, letting stuffing mound out of the tofu piece. I agree that scooping out the tofu was a bit time-consuming, but I think the end result was totally worth it! Carefully scoop out a ‘crater’ in the middle of each square of tofu and lightly dust with cornflour (roughly a ¼ tsp of cornflour will be sufficient for each square) 4. Remove tofu triangles and let cool until you can handle them. I would also double the tofu amount but keep the stuffing the same because I had plenty of stuffing left over. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Drizzle with teriyaki sauce to complement the flavours of the stuffing. The tofu never browned?!?! Let cool. This was such a great recipe. Your email address will not be published. Served with rice, it makes a pleasantly light meal. Turn triangles on their sides and refry for a minute or two in the hot oil to rewarm. The sauce really complements the flavors of the stuffing! YUM! Serve alongside cooked rice and drizzle the triangles with teriyaki sauce. Slice the tofu into 4x4x2cm squares. This healthy, protein-packed tofu dish is filled with flavor. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Your daily values may be higher or lower depending on your calorie needs. So far this has been a disaster and I am so bummed. Amount is based on available nutrient data. If you cook the tofu squares then wait for them to cool before cutting into triangles and stuffing the process goes a little quicker. This turned out so yummy! 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. Cut into perfect 3X3 squares, then cut each square into two diagonally making triangles. DrStarve brings a variety of world-class recipes to your family and your cooking is no longer boring. Didn't have mushrooms added shredded carrots increased all the spicy stuff x a lot and had to whip up my own hoisin sauce. Place on pan and cook 5-7 minutes and serve warm. Serve along side a bed of rice on a plate. Easy for anyone, yet looks exotic enough for a dinner date. It was very fun to make this and very unique, but the scooping out part was time consuming. Recipes contained in this site summarized from various third parties, and we do not guarantee the validity or authenticity of its contents. 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. You can easily make it more filling by serving seared zucchini on the side and a nice, light wine. No to mention we are about an hour and a half into making it. Use a spoon to fill each triangle generously with the stuffing, letting stuffing mound out of the tofu piece. I stuck to the directions but should have chopped my stuffing ingredients a little finer. Heat oil 250F. Add tofu and 4 tablespoons of tomato sauce to mixture and cook for about 4-5 minutes more. I agree that scooping out the tofu was a bit time-consuming but I think the end result was totally worth it! thai stuffed tofu a recipe for delicious stuffed tofu triangles filled with vegetarian stuffing turns this basic veggie staple into a fancy dish that is great for a light meal or as part of a sushi tray. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). 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. Easy for anyone, yet looks exotic enough for a dinner date. 374 calories; protein 21g 42% DV; carbohydrates 22.5g 7% DV; fat 25.1g 39% DV; cholesterol 46.6mg 16% DV; sodium 554.6mg 22% DV. I served this with wilted garlic spinach and a fresh salad on the side.