I finally got around to cooking that vegetarian stuffed tofu that I bought. Didn’t quite know what to expect, but I liked it. Probably will buy some in the future. Here’s my kinda sorta makeshift recipe.
Vegetarian Stuffed Tofu w/ Scallions and Mushrooms
Serves 4-5
-1 bag of vegetarian stuffed tofu, defrosted
-soy sauce, to taste
-peanut oil
-20 oz button mushrooms, sliced
-3 scallions, chopped
Heat wok over high heat till smoking. Add a couple of tablespoons of peanut oil and coat wok. Immediately toss in scallions and mushrooms. Cook until mushrooms have softened. Add some soy sauce during cooking if it turns out dry.
Add the tofu. Cook, stirring often, until the tofu is soft and ready to eat.
Serve with white rice. Enjoy.
My cooking techniques here might have been a bit flawed. Maybe my cooking order was wrong? The scallions turned really dark and lost the nice green they should have. In the end, it tasted fine, but maybe I should have cooked the tofu first?
Tagged: asian, cooking, tofu, vegetarian
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