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See Also: Vegetable Dishes
Stuffed Fried Tofu
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use leftover cooked rice for this as you do not need a lot. If making rice for this recipe, plan on having some leftover for other uses.
1 cup cooked highly seasoned rice, such as Cajun Jambalaya Mix
First cook the rice. If using the Jambalaya Mix, in a batter bowl add contents of package with 1 tablespoon olive oil and 3 cups water. Cover. Microwave on high for 5 minutes, then on half power for 12-15 minutes, or until rice is tender. Cool. In meantime, drain the tofu well in a colander and then on paper towels while the rice cooks. Cut each cake diagonally and then cut out a pocket on the cut side. Dust with the cornstarch. Fill the cavity with some of the rice mixture. Pack smoothly with a knife or with your fingers. Heat oil in a heavy bottomed skillet or wok. When hot enough to give off a haze, place side of the tofu cake down into the oil and pan-fry over medium heat about 6 minutes. Turn the cakes and fry the other side for 2 minutes. Serve hot with a nice sauce drizzled over the top.
Recipe created 1997-08-25.