Shrimp-Stuffed Tofu

Name: Shrimp-Stuffed Tofu
Ingredients: 1 1/2 cups sliced shiitake mushroom caps (about 2 ounces); 2 tablespoons thinly sliced green onions; 1 tablespoon low-sodium soy sauce; 1 1/2 teaspoons rice vinegar; 1 teaspoon minced peeled fresh ginger; 1/2 teaspoon dark sesame oil; 1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic; 4 ounces peeled and deveined medium shrimp; 1 garlic clove, thinly sliced; 1 (14-ounce) block water-packed extrafirm tofu, drained; Cooking spray; 4 teaspoons low-sodium soy sauce; 4 teaspoons rice vinegar; 2 cups hot cooked short-grain rice; Thinly sliced green onions (optional)

15 ingredients

4 steps

Ingredients

1 1/2 cups sliced shiitake mushroom caps (about 2 ounces)
2 tablespoons thinly sliced green onions
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons rice vinegar
1 teaspoon minced peeled fresh ginger
1/2 teaspoon dark sesame oil
1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic
4 ounces peeled and deveined medium shrimp
1 garlic clove, thinly sliced
1 (14-ounce) block water-packed extrafirm tofu, drained
Cooking spray
4 teaspoons low-sodium soy sauce
4 teaspoons rice vinegar
2 cups hot cooked short-grain rice
Thinly sliced green onions (optional)

Directions

1

Place first 9 ingredients in a food processor; process until smooth, scraping sides of bowl occasionally.
2

Split tofu block in half horizontally. Cut each half in half diagonally to form 4 triangles. Make a pocket in each tofu triangle by inserting the tip of a small knife into the center of the longest edge. Slice gently back and forth almost to (but not through) outside edges to form a pocket. Gently stuff each pocket with about 1/4 cup shrimp mixture. Arrange tofu in a bamboo steamer coated with cooking spray; cover with steamer lid.
3

Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until filling is set.
4

Combine 4 teaspoons soy sauce and 4 teaspoons rice vinegar in a small bowl. Place 1/2 cup hot cooked short-grain rice on each of 4 plates. Top each serving with 1 stuffed tofu triangle. Drizzle each serving with 2 teaspoons soy sauce mixture; garnish with thinly sliced green onions, if desired.