Stuffed Tofu with Umami Sauce
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, preserving the carved-out tofu.
Mash the carved-out tofu slightly with a spoon and set aside for filling.
In a large nonstick pan, heat a drizzle of oil over medium-high heat. Sauté scallion whites and minced garlic for about 2 minutes until fragrant.
Add the carrots and cook for 1-2 minutes until softened. Then add the shiitake mushrooms and sauté until mushrooms release their liquid.
Add the carved-out tofu into the pan, mash and mix with a spatula. Season with rice vinegar, tamari or soy sauce, and coconut amino. Cook until most of the liquid evaporates.
Stir in scallion greens, a small pinch of white pepper, and arrowroot powder. If the mixture becomes too dry, add a splash of warm water. Keep stirring until the mixture is well combined and sticky.
Stuff the mixture back into the tofu cubes, pressing it down without breaking the shell.
In another nonstick pan, add cooking oil to cover the bottom and heat over medium heat. Fry the stuffed tofu cubes until all sides are golden brown, about 2-3 minutes each side.
