Stuffed Tofu or “Niang” Tofu (酿豆腐)
Ingredients
- 1 16oz extra firm tofu
- 1 medium carrot
- 6 oz shiitake mushrooms
- 1 scallion
- 3 garlic cloves, minced
- 1/2 tbsp tamari/soy sauce
- 1 tsp coconut amino
- 1/2 tsp rice vinegar
- 1 tsp arrowroot powder
- Pinch of white pepper
- Cooking oil
For the sauce
- 2 garlic cloves, minced
- 1/2 cup vegetable stock or water
- 1/2 tbsp tamari/soy sauce
- 1/2 tbsp coconut amino
- 1/2 tsp brown sugar or to taste
- 2 tsp arrowroot powder
- Cooking oil
Preparation
Cut the tofu block into 6 cubes and carefully carve out the center 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 vinegar, tamari or soy sauce, and coconut amino. Cook until most of the liquid is gone.
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. Keep stirring until the mixture becomes well combined and sticks together.
Stuff the mixture back into the tofu cubes, pushing down the stuffing as much as you can without breaking the shell.
In another nonstick pan, cover the bottom of the pan with cooking oil and heat over medium heat. Fry the tofu cubes until all sides are golden brown, about 2-3 minutes per side.
