Stuffed Tofu with Umami Sauce
Ingredients
- 1 16oz extra firm tofu
- 1 medium carrot
- 6 oz shiitake mushroom
- 1 scallion
- 3 garlic cloves, minced
- 1/2 tbsp tamari or soy sauce
- 1 tsp coconut amino
- 1/2 tsp rice vinegar
- 1 tsp arrowroot powder
- Pinch of white pepper
- Cooking oil
Sauce
- 2 garlic cloves, minced
- 1/2 cup vegetable stock or water
- 1/2 tablespoon tamari or soy sauce
- 1/2 tablespoon coconut amino
- 1/2 teaspoon brown sugar or to taste
- 2 teaspoon arrowroot powder
- Cooking oil
Preparation
Cut the tofu block into 6 cubes and carve out the center carefully without cutting through the shell.
Save the carved out tofu for filling and mash it up a little with a spoon.
In a large nonstick pan, heat a drizzle of oil over medium-high heat and sauté the scallion whites and garlic for about 2 minutes until fragrant.
Add in the carrots and cook for 1-2 minutes until softened, then add in the mushrooms and continue to sauté until the mushrooms release their liquid.
Add the carved out tofu into the pan, mash and mix with a spatula, and season with rice vinegar, tamari or soy sauce, and coconut amino; cook until most liquid is gone.
Add in the scallion greens, a small pinch of white pepper, and the arrowroot powder; stir to combine. If the mixture becomes too dry, add a splash of warm water and keep stirring until well combined and sticky.
Stuff the mixture back into the tofu cubes, pressing down as much as possible without breaking the shell.
In another nonstick pan, cover the bottom with cooking oil and heat over medium heat; fry the tofu cubes until all sides are golden brown, about 2-3 minutes per side.
For the sauce, in a small pan, heat a little cooking oil over medium heat and sauté the minced garlic until fragrant.
Add the vegetable stock or water, tamari or soy sauce, coconut amino, and brown sugar; bring to a simmer.
Mix the arrowroot powder with a little water to make a slurry and add it to the sauce to thicken; cook until desired consistency is reached.
