Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Two 1-lb. blocks tofu, soft, silken or firm
- 1 tsp. chopped garlic
- 2 tsp. chopped fresh ginger
- 2 tsp. canola oil
- 1 tsp. sesame oil
- 8 oz. fresh shiitakes, finely chopped in food processor
- 2 scallions, chopped
- 1 Tbs. sherry
- 1 Tbs. tamari soy sauce
- 1 Tbs. chopped fresh coriander
- ½ tsp. salt, or to taste
- ¼ tsp. freshly ground black pepper
- Pinch crushed red peppers or dash hot sauce
- =
Directions
1. If using silken tofu, drain for 2 to 3 hours by weighting it down with plate. Cut each piece tofu in half vertically to form 4 smaller blocks.
2. Using melon baller or soup spoon, scoop out middle of each block, about 1½ inches deep x 1½ inches wide. Mince scooped-out tofu and set aside.
3. Heat oils in skillet over medium heat and sauté garlic and ginger until soft. Add chopped shiitakes, scallions, sherry and reserved chopped tofu. Cook until dry and dark brown, about 5 minutes. Add sherry, tamari, fresh coriander, salt, pepper and crushed red pepper. Cook another 2 to 3 minutes, remove from heat and set aside.
4. Put mushroom mixture into pastry bag and pipe it into hollow of each tofu block. Alternatively, use spoon to scoop mixture into hollows.
5. Steam stuffed tofu on rack in vegetable steamer for 5 minutes until hot, or microwave to heat through. Serve with tamari or regular soy sauce or miso vinaigrette.