Under The Squash Vines

Đậu Hũ Nấm Chay:  Vegan Stuffed Tofu Pockets 

Ingredients (all are approximate): 

2 blocks extra firm tofu, quartered, pat dry

1 coil mung bean vermicelli, soak in hot water until soft, chopped

1 cup dried black fungus, soak in hot water until soft, chopped

Shallots and garlic, minced, divide in 2 parts

3 cups chopped tomatoes, seeded

Mushroom seasoning granules

Soy sauce

Vegetarian stir fry sauce

JustEgg or 1 egg

Scallions for garnish

Instructions: 

1. Fry tofu until golden brown on all sides. 

2. Use a knife to hollow out the inside of the tofu.

3. In a food processor, add tofu “meat”, shallots, garlic, noodles, black fungus, mushroom seasoning granules, and JustEgg or egg. Pulse to ground meat consistency.

4. Add stuffing mixture back to tofu pockets.

5. Fry the stuffing side of the tofu pockets to brown it. Remove from the pan.

6. In a pan, sautéed shallots and garlic on medium heat for 3 minutes.

7. Add tomatoes, soy sauce, and stir fry sauce to taste.

8. Add water to thin out the sauce if necessary.

9. Add tofu pockets to pan, cover and simmer for 20 minutes.

10. Turn tofu pockets, cover and simmer for another 10 minutes.

11. Garnish with scallions, Serve with rice.