Mushroom And Sesame Stuffed Tofu Recipe

Name: Mushroom And Sesame Stuffed Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb package firm tofu, drained; 1 tsp vegetable or peanut oil; 1/2 None celery stick, finely chopped; 2 None spring onions, thinly sliced, plus 1 onion extra, to serve; 1 clove garlic, crushed; 3 1/2 oz mixed mushrooms, chopped (about 1 1/2 cups); 2 tsp sesame seeds; 1/4 cup low-sodium vegetable stock; 2 tbsp soy sauce; 1 None fresh long red chili, thinly sliced; 3 cups cooked jasmine rice, to serve; None None Stir-fried Asian greens, to serve

Servings: persons

1 lb package firm tofu, drained
1 tsp vegetable or peanut oil
1/2 None celery stick, finely chopped
2 None spring onions, thinly sliced, plus 1 onion extra, to serve
1 clove garlic, crushed
3 1/2 oz mixed mushrooms, chopped (about 1 1/2 cups)
2 tsp sesame seeds
1/4 cup low-sodium vegetable stock
2 tbsp soy sauce
1 None fresh long red chili, thinly sliced
3 cups cooked jasmine rice, to serve
None None Stir-fried Asian greens, to serve

1
Cut tofu into 4 equal squares. Using a small knife, cut a small pocket in the top of each square. Using a small spoon, scoop out tofu curd leaving a 1/3-inch shell; reserve tofu curd.
2
Heat oil in a large skillet over moderately high heat. Add celery and onion; saute for 2 minutes or until soft. Add garlic; saute for 30 seconds or until fragrant. Add mushroom; saute for 5 minutes or until tender. Add reserved tofu curd and sesame seeds; saute for 1-2 minutes or until heated. Season. Remove from heat.
3
Divide mushroom mixture among tofu shells. Place tofu in a 9-inch (base measurement) round, shallow heatproof dish. Combine stock and soy sauce in a small bowl. Pour into base of dish.
4
Place dish in a large steaming basket set over a large saucepan, or wok, of simmering water. Cover basket with foil; steam for 7 minutes or until tofu is heated. Remove saucepan from heat. Carefully remove dish from basket. Top tofu with extra onion and chili. Serve with rice and Asian greens.

554

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb package firm tofu, drained, 1 tsp vegetable or peanut oil, 1/2 None celery stick, finely chopped, 2 None spring onions, thinly sliced, plus 1 onion extra, to serve, and more.

Yes, Mushroom And Sesame Stuffed Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Sesame Stuffed Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions