Stuffed Tofu in Spicy Tomato Sauce
Chewy on the outside and tender on the inside, this Vietnamese stuffed tofu features a savory filling of hearty mushrooms and carrots. It's simmered in a homemade tomato sauce that hits all the right notes: sweet, salty, and just spicy enough.
Ingredients
Stuffed Tofu
- 30 ounces (850 g) of firm tofu
- 2 tbsp (30 ml) oil to brush the tofu
- 1 tbsp (15 ml) oil to sauté the vegetables
- 1 shallot minced
- 1/2 (50 g) carrot peeled and finely diced
- 3 cremini mushrooms finely diced
- 2 small (4 g) wood ear mushrooms rehydrated in hot water for about 15 minutes and finely diced
- 1 tsp (5 ml) soy sauce
- 1 tsp (4 g) sugar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Tomato Sauce
- 2 tbsp (30 ml) oil
- 3 cloves of garlic minced
- 1/2 Thai chili thinly sliced
- 2 tbsp chopped green onions
- 3 (450 g) large ripe tomatoes finely chopped
- 3 tbsp (45 ml) ketchup
- 2 tbsp (30 ml) water
- 1 tbsp (12 g) sugar (adjust to your liking)
- 1 tsp (5 ml) soy sauce
- 1/8 tsp ground black pepper
- 1/8 tsp salt (adjust to taste)
Instructions
Stuffed Tofu
- Slice the tofu. Start by slicing the tofu into six blocks, each 3x2 inches (8x5cm) and 1.5 inches (4cm) thick.
- Preheat your air fryer. Preheat your air fryer to 355°F (180°C).
- Brush the tofu with oil. Once the air fryer is hot, remove the basket and line it with a piece of parchment paper. Arrange the six blocks of tofu on top and generously brush all the sides with oil (I used about two tablespoons).
- Air-fry the tofu. Place the basket back in the air fryer and cook for 40 minutes, flipping the tofu halfway through. Let the tofu cool completely.
- Scoop out the inside. Next, using a knife, carefully carve out the inside of each tofu piece, making sure you don’t go all the way through. You want to make some tofu pouches by not cutting through the crust. Set the scooped-out tofu aside.
- Sauté the aromatics. Heat the oil in a non-stick skillet over medium heat. Once hot, add the minced shallots and sauté for 2-3 minutes.
- Add the vegetables. Then add the diced carrots, mushrooms, and wood ear mushrooms. Sauté for an additional 5-7 minutes, or until the carrots are tender.
- Add the tofu. Scramble the scooped-out tofu into a bowl and mash it with your hands. Transfer the mashed tofu to the skillet and mix it with the mushrooms and carrots.
- Season and cook. Add the soy sauce, sugar, salt, and pepper. Toss to coat and cook for another 3-5 minutes. Taste and adjust the saltiness to your liking. Remove from the heat and let it cool.
- Stuff the tofu. Fill each tofu pouch with the mashed tofu mixture. Each pouch should be packed, but not too tightly, or you won’t have enough to fill all the pouches. Also, be gentle, so you don’t break the tofu pouches. Set aside.
Tomato Sauce
- Sauté the aromatics. Heat the oil in a non-stick skillet over medium heat. Once hot, add the minced garlic, chili, and chopped green onions. Sauté for 2-3 minutes or until the garlic is slightly golden.
- Add the tomatoes. Add the diced tomatoes to the skillet and cook for about 10 minutes, or until they have melted.
- Add the seasonings. Pour in the ketchup, water, sugar, soy sauce, ground black pepper, and salt. Stir to combine.
- Simmer the tofu. Finally, add the stuffed tofu to the tomato sauce, cover the skillet with a lid, and simmer for about 5 minutes, flipping halfway through. Serve with white rice!
- This tofu tastes best when served the same day, as it’s still soft and chewy. However, you can store it in the refrigerator for up to 3 days.
Notes
Taste the filling. It's essential to try the filling before stuffing the tofu pouches. It should be well-seasoned: salty and peppery. If it tastes bland, add more salt or soy sauce. Mix and taste it again.
Adjust the spiciness. I use about half a Thai chili for medium heat, but because the spiciness tolerance varies from person to person, I suggest starting with 1/4 of a chili and adding more if needed.
Double the sauce. The tofu tends to absorb the sauce very quickly, so if you want a really saucy dish, you'll have to double the sauce. You can even blend half of the tomatoes for a smoother consistency.
