Stuffed Tofu Dish is a delightful culinary creation that brings together the rich flavors of various ingredients, all enveloped in the soft, delicate texture of tofu. This dish has its roots in Asian cuisine, where tofu has been celebrated for centuries as a versatile protein source. Traditionally, stuffed tofu is often filled with a mixture of vegetables, meats, or grains, making it a wholesome meal that caters to both vegetarians and meat-lovers alike.
People adore the Stuffed Tofu Dish not only for its incredible taste but also for its convenience. It can be prepared in advance and is perfect for meal prep, allowing you to enjoy a nutritious meal any day of the week. The combination of flavors and textures creates a satisfying experience that leaves you craving more. Whether served as an appetizer or a main course, this dish is sure to impress your family and friends, making it a beloved staple in many households.
Ingredients:
- 1 block of firm tofu (14 oz)
- 1 cup cooked quinoa or rice
- 1 cup chopped vegetables (bell peppers, carrots, and spinach work well)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon chili paste (optional, for heat)
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
- Chopped green onions for garnish
- Sesame seeds for garnish (optional)
Preparing the Tofu
- Start by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel or paper towels and place a heavy object on top (like a cast-iron skillet) for about 15-20 minutes.
- Once pressed, cut the tofu into rectangles or squares, about 1 inch thick. You can also cut them into triangles if you prefer a different shape.
- Using a spoon or a small knife, carefully scoop out the center of each tofu piece, creating a pocket for the filling. Be careful not to break the tofu. Set the scooped-out tofu aside for later use in the filling.
Preparing the Filling
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing for about 1-2 minutes until fragrant.
- Add the chopped vegetables to the skillet and stir-fry for about 5-7 minutes until they are tender but still crisp. Season with salt and pepper to taste.
- In a mixing bowl, combine the cooked quinoa or rice, sautéed vegetables, and the reserved scooped-out tofu. Add the soy sauce, sesame oil, and chili paste (if using). Mix well until all ingredients are evenly combined.
- In a small bowl, mix the cornstarch with water to create a slurry. This will help bind the filling together. Add this mixture to the filling and stir until well incorporated.
Stuffing the Tofu
- Preheat your oven to 375°F (190°C).
- Carefully stuff each tofu pocket with the filling mixture, pressing down gently to ensure they are filled well. Do not overfill, as the filling may spill out during cooking.
- Place the stuffed tofu pieces on a baking sheet lined with parchment paper. Make sure they are spaced apart to allow for even cooking.
Baking the Stuffed Tofu
- Once all the tofu pieces are stuffed and arranged on the baking sheet, drizzle a little sesame oil over the top of each piece for added flavor and to help with browning.
- Bake in the preheated oven for 25-30 minutes, or until the tofu is golden brown and slightly crispy on the outside. You can flip them halfway through for even cooking.
- While the tofu is baking, prepare a simple dipping sauce if desired. Combine soy sauce, a splash of rice vinegar, and a sprinkle of sesame seeds in a small bowl for a quick and easy sauce.
Serving the Dish
- Once the tofu is done baking, remove it from the oven and let it cool for a few minutes.
- Transfer the stuffed tofu to a serving platter. Garnish with chopped green onions and sesame seeds for an extra touch of flavor and presentation.
- Serve the stuffed tofu warm, alongside the dipping sauce. This dish pairs well with a side of steamed rice or a fresh salad.
Tips and Variations
- Feel free to customize the filling with your favorite vegetables or proteins. Cooked mushrooms, corn, or even shredded chicken can be great additions.
- If you prefer a spicier kick, add more chili paste or even some chopped fresh chili peppers to the filling.
- For a vegan version, ensure that the
Conclusion:
In summary, this stuffed tofu dish is a must-try for anyone looking to elevate their culinary repertoire with a delightful blend of flavors and textures. The combination of savory fillings and the soft, absorbent nature of tofu creates a satisfying meal that is both nutritious and delicious. Whether you choose to serve it with a side of steamed vegetables, a fresh salad, or over a bed of fluffy rice, this dish is versatile enough to suit any palate. For those looking to mix things up, consider experimenting with different fillings such as quinoa, mushrooms, or even a spicy bean mixture to add a unique twist to your stuffed tofu. You can also play around with various sauces, from a tangy soy glaze to a rich peanut sauce, to enhance the overall flavor profile. We encourage you to try this stuffed tofu dish in your own kitchen and share your experience with friends and family. Your feedback and variations can inspire others to explore the wonderful world of tofu cooking. So gather your ingredients, roll up your sleeves, and get ready to impress your taste buds with this delightful recipe. Happy cooking! Print
Stuffed Tofu Dish: A Delicious and Healthy Recipe to Try Today
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A delightful and healthy dish featuring firm tofu stuffed with a savory mixture of quinoa, fresh vegetables, and aromatic spices, baked to golden perfection. Perfect for meal prep or a cozy dinner!
Ingredients
Scale- 1 block of firm tofu (14 oz)
- 1 cup cooked quinoa or rice
- 1 cup chopped vegetables (bell peppers, carrots, and spinach)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon chili paste (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper to taste
- Chopped green onions for garnish
- Sesame seeds for garnish (optional)
Instructions
- Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top for about 15-20 minutes.
- Cut the pressed tofu into rectangles or squares, about 1 inch thick, or triangles if preferred.
- Carefully scoop out the center of each tofu piece to create a pocket for the filling, setting the scooped-out tofu aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Add chopped vegetables and stir-fry for 5-7 minutes until tender but still crisp. Season with salt and pepper.
- In a mixing bowl, combine cooked quinoa or rice, sautéed vegetables, and reserved scooped-out tofu. Add soy sauce, sesame oil, and chili paste (if using). Mix well.
- In a small bowl, mix cornstarch with water to create a slurry and add it to the filling, stirring until well incorporated.
- Preheat the oven to 375°F (190°C).
- Stuff each tofu pocket with the filling mixture, pressing gently to fill without overfilling.
- Place stuffed tofu pieces on a baking sheet lined with parchment paper, spaced apart.
- Drizzle a little sesame oil over the top of each stuffed tofu piece.
- Bake for 25-30 minutes, or until golden brown and slightly crispy, flipping halfway through for even cooking.
- Prepare a simple dipping sauce by combining soy sauce, a splash of rice vinegar, and sesame seeds in a small bowl.
- Remove the baked tofu from the oven and let cool for a few minutes.
- Transfer to a serving platter, garnishing with chopped green onions and sesame seeds.
- Serve warm with the dipping sauce, alongside steamed rice or a fresh salad.
Notes
- Soy sauce is labeled as vegan-friendly, as some brands may contain animal products.
- Experiment with different herbs and spices to enhance the flavor of the filling, such as cilantro or basil.
- Customize the filling with your favorite vegetables or proteins.
- For a spicier kick, add more chili paste or fresh chili peppers.
- Ensure soy sauce is vegan-friendly for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
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