Shrimp-Stuffed Tofu Recipe

Name: Shrimp-Stuffed Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sliced shiitake mushroom caps (about 2 ounces); 2 tablespoons thinly sliced green onions; 1 tablespoon low-sodium soy sauce; 1 1/2 teaspoons rice vinegar; 1 teaspoon minced peeled fresh ginger; 1/2 teaspoon dark sesame oil; 1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic; 4 ounces peeled and deveined medium shrimp; 1 garlic clove, thinly sliced; 1 (14-ounce) block water-packed extrafirm tofu, drained; Cooking spray; 4 teaspoons low-sodium soy sauce; 4 teaspoons rice vinegar; 2 cups hot cooked short-grain rice; Thinly sliced green onions (optional)

Servings: persons

1 1/2 cups sliced shiitake mushroom caps (about 2 ounces)
2 tablespoons thinly sliced green onions
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons rice vinegar
1 teaspoon minced peeled fresh ginger
1/2 teaspoon dark sesame oil
1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic
4 ounces peeled and deveined medium shrimp
1 garlic clove, thinly sliced
1 (14-ounce) block water-packed extrafirm tofu, drained
Cooking spray
4 teaspoons low-sodium soy sauce
4 teaspoons rice vinegar
2 cups hot cooked short-grain rice
Thinly sliced green onions (optional)

1
Place first 9 ingredients in a food processor; process until smooth, scraping sides of bowl occasionally.
2
Split tofu block in half horizontally. Cut each half in half diagonally to form 4 triangles. Make a pocket in each tofu triangle by inserting the tip of a small knife into the center of the longest edge. Slice gently back and forth almost to (but not through) outside edges to form a pocket. Gently stuff each pocket with about 1/4 cup shrimp mixture. Arrange tofu in a bamboo steamer coated with cooking spray; cover with steamer lid.
3
Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until filling is set.
4
Combine 4 teaspoons soy sauce and 4 teaspoons rice vinegar in a small bowl. Place 1/2 cup hot cooked short-grain rice on each of 4 plates. Top each serving with 1 stuffed tofu triangle. Drizzle each serving with 2 teaspoons soy sauce mixture; garnish with thinly sliced green onions, if desired.

434

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 1/2 cups sliced shiitake mushroom caps (about 2 ounces), 2 tablespoons thinly sliced green onions, 1 tablespoon low-sodium soy sauce, 1 1/2 teaspoons rice vinegar, and more.

Yes, Shrimp-Stuffed Tofu falls under the Seafood 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!

Shrimp-Stuffed Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions