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.
