Vegan Stuffed Tofu with Umami Sauce

1. Cut the tofu block into 6 cubes and carve out the center carefully without cutting through the shell

2. Save the carved out tofu for filling and mash it up a little with a spoon

3. 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

4. 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 liquid

5. Add the carved out tofu into the pan, mash and mix with the spatula, and season with vinegar, tamari or soy sauce, and coconut amino, then cook until most liquid is gone

6. Add in the scallion greens, a small pinch of white pepper, and the arrowroot powder, stir to combine and if the mixture becomes too dry, add a splash of warm water, then keep stirring until the mixture becomes well combined and it should stick together

7. Stuff the mixture back into the tofu cubes and push down the stuffing as much as you can without breaking the shell

8. In another nonstick pan, cover the bottom with cooking oil and heat over medium heat, then fry the tofu cubes until all sides are golden brown, about 2-3 minutes each side

Sauce

1. Heat a small amount of cooking oil in a pan over medium heat and sauté the minced garlic until fragrant

2. Add vegetable stock or water, tamari or soy sauce, coconut amino, and brown sugar, then bring to a simmer

3. Mix arrowroot powder with a little water to make a slurry, add it to the sauce, and stir until thickened

Tips

1. Use a purple carrot for color variation or substitute with a regular carrot