Nora Pouillon
Chef at Nora & Asia Nora
Washington, DC



Marinated Tofu with Shiitake Stuffing

Yield: 4 servings

•   2 blocks silken tofu
•   1 teaspoon garlic, chopped
•   2 teaspoons fresh ginger, chopped
•   2 teaspoons canola oil
•   1 teaspoon sesame oil
•   8 ounces fresh shiitakes, finely chopped in food processor
•   2 scallions, chopped
•   1 Tablespoon sherry
•   1 Tablespoon tamari
•   1 Tablespoon cilantro, chopped
•   ½ teaspoon salt, to taste
•   ¼ teaspoon freshly ground black pepper
•   Pinch of chile flakes or hot sauce

Drain the silken tofu for 2-4 hours or overnight, weighing it down with a plate. Cut each piece of tofu in half, vertically, to form 4 smaller blocks. With melon baller or soupspoon, scoop out the middle of each block, about 1½" deep x 1" wide. Finely chop scooped out tofu and reserve.

Sauté garlic and ginger in canola and sesame oil until soft. Add chopped shiitakes, scallions and sherry, and reserved chopped tofu. Cook until dry and dark brown, about 5 minutes. Add tamari, cilantro, salt, pepper, chili flakes and chopped tofu. Cook another 2-3 minutes. Put into pastry bag and pipe or spoon the mushroom mixture into the scooped out hollows of each tofu block. Steam the stuffed tofu in a vegetable steamer for 5 minutes until hot, or microwave to heat through. Serve with tamari or soy sauce, or miso vinaigrette.