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
- Prepare the stuffing and stuff the tofu according to the Stuffed Tofu recipe above.
- Fry the steamed stuffed tofu in oil on all sides until golden brown, then remove from the pan and set aside.
- 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.
- Add water and Vegetarian Soup Base and simmer for 3
- Add salt, pepper and dry mushroom seasoning.
- 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.
- Add cilantro before serve
- Serve with rice.