So I know I recently posted a tofu recipe already, but I happened to have bought two packs of the stuff at the Asian grocery, and furthermore, in the spirit of healthy eating I say why not? Its still January, that time of year when people are trying to make good on their resolutions, so I’m glad I’ve got some wholesome recipes to share with all of you. Part of my plan to eat well this year is to cut down on my meat consumption, so I’m happy to cater to my vegetarian readers in sharing this quick and easy tofu dish.
The inspiration for this one came, oddly enough, from the salad bar at a deli across the street from my office! They always have this stuffed tofu amongst the pickins’, sitting beside a cup of the extra soy sauce and scallion concoction. Scott recently suggested I give it a whirl myself, and in fact its very simple, flavorful, and healthy. I served mine alongside some steamed Chinese broccoli, as its easy to stack my bamboo steaming baskets and have the tofu on one tier and broccoli on the other. If you don’t have steaming baskets you could use a metal vegetable steamer and do the veggies separately from the tofu if you don’t have room for all of it together.
- 1 pack firm tofu
- 2 scallions, chopped
- 4 pickled red chilies, chopped
- 2 TBSP chili bamboo shoots, chopped
- 4 TBSP soy sauce
- 1 TBSP rice vinegar
- 1/2 tsp sugar or splenda
- 4 TBSP water
Drain the tofu and place it on top of a few paper towels. Add more paper towels to the top of the tofu and place a bowl or dish on top to gently weight it-this will help absorb some of the extra water. In the meantime, in a small bowl, combine remaining ingredients and stir.
Slice the tofu in half width-wise to create two thinner layers. Then cut each layer diagonally so you have 4 triangles. Carefully slice a slit in the long side of each triangle, creating a pocket.
Fill the bottom of a large wok with water and bring to a boil. Line your steamer basket with parchment or any kind of veggie leaves (cabbage, lettuce, whatever greens you have will work fine). Add the tofu into the basket and place over boiling water. Cover and let steam for about 8 minutes.
Remove tofu from the steamer and pat dry with paper towels. Carefully fill each pocket with the filling and top with more if you’d like. I served mine with a squirt of hoisin sauce and sprinkle of sesame seeds. Enjoy your light and tasty meal!