Stuffed Tofu with Tomato Sauce

Ingredients

48 ounces firm tofu

3 tablespoons canola oil, for shallow frying

STUFFING

20 ounces tofu

10 medium dried wood ear mushrooms

2 ounces of dried bean thread noodles, soaked in warm water for 2 hours

3 tablespoons chopped leek (white part and some green part of leek, finely chopped)

1 tablespoon agar powder

2 teaspoons salt

½ teaspoon black pepper

1 teaspoon dry mushroom seasoning

TOMATO SAUCE

1 pound fresh tomato or 4 ounces canned tomato sauce

2 tablespoons tomato paste

1 teaspoon oil

4 cups water

4 cups Vegetarian Soup Base (see Vegetarian Soup Base)

2 tablespoons chopped leek (white part and some green part of leek, finely chopped)

2 teaspoons sugar

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dry mushroom seasoning

 

Directions

  1. Prepare the stuffing and stuff the tofu according to the Stuffed Tofu recipe above.
  2. Fry the steamed stuffed tofu in oil on all sides until golden brown, then remove from the pan and set aside.
  1. Using the same frying pan, add oil, turn the heat to medium high, and fry the leek until lightly browned. Then add tomatoes and stir fry for 3 minutes. Add tomato paste and stir fry for another minute.
  2. Add water and Vegetarian Soup Base and simmer for 3
  3. Add salt, pepper and dry mushroom seasoning.
  4. Return the fried stuffed tofu in step 2 above into the frying pan, cover the pan with a lid, reduce heat and simmer for 20 minutes until the tofu is fully cooked.
  5. Add cilantro before serve
  6. Serve with rice.