Vegetable-Stuffed Tofu Recipe

Name: Vegetable-Stuffed Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz. baked marinated tofu, cut lengthwise into 4 equal pieces (see recipe headnote); 1 Tbs. soy sauce; 1 Tbs. rice vinegar; 1 Tbs. mirin; 1 1/2 tsp. minced scallion tops; 1 tsp. dark sesame oil; 3 tsp. olive oil; 1 small clove garlic, minced; 1 tsp. minced fresh ginger; 6 scallions (white and light green parts), thinly sliced; 1/2 small red bell pepper, finely chopped; 1/2 small green bell pepper, finely chopped; 1 tsp. tamari or soy sauce; 1/4 cup chopped fresh cilantro, plus additional for garnish; 1 1/2 tsp. curry powder

Servings: persons

10 oz. baked marinated tofu, cut lengthwise into 4 equal pieces (see recipe headnote)
1 Tbs. soy sauce
1 Tbs. rice vinegar
1 Tbs. mirin
1 1/2 tsp. minced scallion tops
1 tsp. dark sesame oil
3 tsp. olive oil
1 small clove garlic, minced
1 tsp. minced fresh ginger
6 scallions (white and light green parts), thinly sliced
1/2 small red bell pepper, finely chopped
1/2 small green bell pepper, finely chopped
1 tsp. tamari or soy sauce
1/4 cup chopped fresh cilantro, plus additional for garnish
1 1/2 tsp. curry powder

1
Make dipping sauce: In small bowl, mix all sauce ingredients.
2
Set aside.
3
In small skillet, heat 1 teaspoon oil over medium heat.
4
Add garlic and cook, stirring, 30 seconds.
5
Add ginger; stir well.
6
Add scallions, bell peppers and tamari and cook until softened, about 3 minutes.
7
Remove from heat and stir in 1/4 cup chopped cilantro.
8
Set aside.
9
In large skillet, heat remaining 2 teaspoons oil over medium heat.
10
Add curry powder and stir well.
11
Add tofu slices in single layer and cook until golden, turning once, about 2 minutes per side.
12
Remove to paper towels and drain.
13
Holding knife parallel to work surface, slice each piece of tofu horizontally about three-quarters of the way through.
14
Place tofu on plates.
15
Gently lift top of 1 piece of tofu and spoon some vegetable mixture over bottom portion.
16
Replace top of tofu and sprinkle with additional chopped cilantro.
17
Repeat with remaining tofu, vegetable mixture and cilantro.
18
Serve with dipping sauce.

kcal

Calories

Fat

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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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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: 10 oz. baked marinated tofu, cut lengthwise into 4 equal pieces (see recipe headnote), 1 Tbs. soy sauce, 1 Tbs. rice vinegar, 1 Tbs. mirin, and more.

Yes, Vegetable-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!

Vegetable-Stuffed Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions