Braised Stuffed Tofu

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Ingredients

1 block tofu, about 1 pound
1/2 pound ground meat (pork, chicken, or beef)*
2 medium dried shintake mushrooms, rehydrated, julienned
1 teaspoon shilgochu, optional
Canola oil

*For a vegetarian option, replace the meat with 1/2 cup each of spinach (cooked and chopped) and brown rice (cooked). Or omit the meat altogether and skip the steps for filling the tofu.

Meat marinade:
1/2 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1 medium dried shintake mushrooms, rehydrated, finely chopped
1 teaspoon soy sauce
1 teaspoon sesame seed oil
1 teaspoon sake
pinch freshly ground pepper

Aromatics:
2 teaspoon ginger, minced
2 teaspoon garlic, minced
1 stalk green onion, chopped finely,about 2 tablespoons

Broth:
1 1/4 cup water
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons sake
1/2 teaspoon sugar
1/8 teaspoon freshly ground black pepper

Shilgochu | 실고추
shilgochu2Dried red pepper threads are often used as a garnish. They are available in Korean grocery stores. Using scissors, cut to desired lengths before use. As a substitute, coarsely ground red pepper powder for Kimchi or finely chopped fresh red pepper (asian or bell) can be used.
 
 
 

 
 
 
 

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Divide the tofu block in half. Place the pieces on top of several layers of paper towel. Drain in room temperature for 30 minutes. It may be necessary to replace the paper towels once or twice.
 

While the tofu is draining

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Mince the garlic and ginger. Finely chop the green onions.

 
 

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Rehydrate, and julienne the shintake mushrooms.

How-To Rehydrate and Prepare Shintake Mushrooms

 
 

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In a small mixing bowl, combine the meat and meat marinade. Cover and set aside in the refrigerator.

 
 

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In a large measuring cup, combine all the broth ingredients.

 
 


After 30 minutes when the tofu is drained

Divide the halved piece into 2, then cut into 3 pieces, so that you have 6 pieces. Repeat the steps with the other halved piece. You should have 12 pieces in total.

 
 

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Heat a pan on medium high heat. Pour enough oil to lightly coat the pan. Place the tofu pieces and pan fry until golden brown on each side. About 2 to 3 minutes per side.

Alternatively, the tofu pieces can be roasted in the oven. Follow the instructions as shown on How-To Roast Tofu.

 
 

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Remove the cooked tofu pieces and drain onto a paper towel. When the pieces are cool enough to handle, using a sharp knife cut the inside, creating a pocket.

 
 

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Lightly coat the inside pocket with corn starch.

 
 

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Divide the meat mixture into 12 pieces.

 
 

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Fill the pockets with the meat mixture.

 
 

Using the same pan, pour 1 to 2 teaspoons of canola oil. When the oil is hot, place the stuffed tofu pieces with the meat side down. Cook until the meat is lightly browned just on the surface, about 2 minutes. The meat on the inside will be cook during the braising step. Remove from the pan and set aside.

 
 

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Add 1 to 2 teaspoons of canola oil to the pan. When the oil is hot, add the aromatics. Sauté until fragrant on high heat.

 
 

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Add the shintake mushrooms. Continue cooking, stirring constantly.

 
 

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Add the tofu pieces back to the pan, tofu sides down. Add the broth.

 
 

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Bring to a boil.

 
 

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Lower the heat to medium to medium low. Cover and simmer for 5 to 6 minutes. Baste 2 to 3 times in between.

 
 

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Remove the lid and sprinkle shilgochu. Shilgochu can be substituted with coarsely ground red pepper powder or omitted altogether.

 
 

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Raise the heat to high and continue to cook for one to two minutes,uncovered, basting in between. Cook until the sauce is reduced and thickened.

 
 

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Transfer the tofu to a serving platter, pour the sauce on top. Serve warm.

 
 

Related Recipes

 
 

Braised Stuffed Tofu
 
Ingredients
  • 1 block tofu, about 1 pound
  • ½ pound ground meat (pork, chicken, or beef)
  • 2 medium dried shintake mushrooms, rehydrated, julienned
  • 1 teaspoon shilgochu, optional
  • Canola oil
Meat Marinade
  • ½ teaspoon garlic, minced
  • ½ teaspoon ginger, minced
  • 1 medium dried shintake mushrooms, rehydrated, finely chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame seed oil
  • 1 teaspoon sake
  • pinch freshly ground pepper
Aromatics
  • 2 teaspoon ginger, minced
  • 2 teaspoon garlic, minced
  • 1 stalk green onion, chopped finely, about 2 tablespoons
Broth
  • 1¼ cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons sake
  • ½ teaspoon sugar
  • ⅛ teaspoon freshly ground black pepper
Instructions
Prep
  1. Divide the tofu block in half. Place the pieces on top of several layers of paper towel. Drain in room temperature for 30 minutes. It may be necessary to replace the paper towels once or twice.
  2. While the tofu is draining, mince the garlic and ginger. Finely chop the green onions.
  3. Rehydrate, and julienne the shintake mushrooms.
  4. In a small mixing bowl, combine the meat and meat marinade. Cover and set aside in the refrigerator.
  5. In a large measuring cup, combine all the broth ingredients.
Stuffing the Tofu
  1. Transfer the drained tofu onto a cutting board. Divide the halved piece into 2, then cut into 3 pieces, so that you have 6 pieces. Repeat the steps with the other halved piece. You should have 12 pieces in total.
  2. Heat a pan on medium high heat. Pour enough oil to lightly coat the pan. Place the tofu pieces and pan fry until golden brown on each side. About 2 to 3 minutes per side. Alternatively, the tofu pieces can be roasted in the oven. Follow the instructions as shown on How-To Roast Tofu.
  3. Remove the cooked tofu pieces and drain onto a paper towel. When the pieces are cool enough to handle, using a sharp knife cut the inside, creating a pocket.
  4. Lightly coat the inside pocket with corn starch.
  5. Divide the meat mixture into 12 pieces. Fill the pockets with the meat mixture.
Cooking and Braising
  1. Using the same pan, pour 1 to 2 teaspoons of canola oil. When the oil is hot, place the stuffed tofu pieces with the meat side down. Cook until the meat is lightly browned just on the surface, about 2 minutes. The meat on the inside will be cook during the braising step. Remove from the pan and set aside.
  2. Add 1 to 2 teaspoons of canola oil to the pan. When the oil is hot, add the aromatics. Sauté until fragrant on high heat.
  3. Add the shintake mushrooms. Continue cooking, stirring constantly.
  4. Add the tofu pieces back to the pan, tofu sides down.
  5. Add the broth. Bring to a boil. Once at boil, lower the heat to medium to medium low. Cover and simmer for 5 to 6 minutes. Baste 2 to 3 times in between.
  6. Remove the lid and sprinkle shilgochu. Shilgochu can be substituted with coarsely ground red pepper powder or omitted altogether.
  7. Raise the heat to high and continue to cook for one to two minutes,uncovered, basting in between. Cook until the sauce is reduced and thickened.
  8. Transfer the tofu to a serving platter, pour the sauce on top. Serve warm.
Notes
For a vegetarian option, replace the meat with ½ cup each of spinach (cooked and chopped) and brown rice (cooked). Or omit the meat altogether and skip the steps for filling the tofu.

Shilgochu, dried red pepper threads are often used as a garnish. They are available in Korean grocery stores. Using scissors, cut to desired lengths before use. As a substitute, coarsely ground red pepper powder for Kimchi or finely chopped fresh red pepper (asian or bell) can be used.