Chicken Stuffed Tofu With Mushroom Sauce Recipe
Chicken Stuffed Tofu With Mushroom Sauce is all in all a great recipe. Chicken Stuffed Tofu With Mushroom Sauce is one dish which has everything about it to suit every palate. Relishing!
Ingredients
| TOFU 1 pound tofu | ||
| Scallion | 1 , chopped | |
| Tamari soy sauce | 1 Tablespoon | |
| Rice vinegar | 2 Tablespoon | |
| Apple Juice | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| STUFFING | ||
| 1/4 pound chicken breast meat, minced | ||
| Scallion | 1 , minced | |
| 1 teaspoon oriental sesame oil | ||
| Tamari soy sauce | 1 Teaspoon | |
| Minced ginger | 1/2 Teaspoon | |
| Sesame seeds | 1 Teaspoon, toasted | |
| Water chestnuts | 3 , diced | |
| Garlic | 1 Clove (5gm), minced | |
| 1 teaspoon oriental sesame oil | ||
| Mushrooms | 1/2 Cup (16 tbs), sliced (SAUCE) | |
| Cornstarch | 1 Tablespoon (SAUCE) | |
| Tamari soy sauce | 2 Teaspoon (SAUCE) | |
| Water | 1 Cup (16 tbs) (SAUCE) | |
| Honey | 1/2 Teaspoon (SAUCE) | |
| 1 teaspoon currant or apricot jelly | ||
| Minced ginger | 1 1/2 Teaspoon (SAUCE) | |
| Bamboo shoots | 2 Tablespoon, diced (SAUCE) | |
Directions
To make the tofu: Cut the tofu into 4 triangles.
Scoop out 1 to 2 tablespoons from the center of each triangle.
In a small bowl, combine the scallions, tamari, vinegar, and apple juice.
Add the garlic by pushing it through a garlic press into the bowl and combine.
Place the tofu triangles in a single layer in a 1 -quart casserole.
Pour the marinade over the tofu, cover, and refrigerate for 8 hours or overnight.
To make the stuffing: In a small bowl, combine the chicken, scallions, oil, tamari, ginger, sesame seeds, water chestnuts, and garlic.
Remove tofu from marinade and gently fill each piece with the chicken mixture.
Place a steaming rack in a large wok or pot and add enough water to come just below the rack.
Place the casserole on the rack, cover the wok or pot, and bring the water to a boil.
Steam until the chicken is cooked and the tofu is steaming, about 30 minutes.
To make the sauce: While the tofu cooks, heat the oil in a medium-size skillet.
Add the mushrooms and saute until tender, about 5 minutes.
In a small bowl, combine the cornstarch and tamari to form a paste.
Slowly whisk in the water and add to the mushrooms.
Stirring constantly, add the honey, jelly, ginger, and bamboo shoots.
Cook until syrupy, about 4 to 5 minutes.
Scoop out 1 to 2 tablespoons from the center of each triangle.
In a small bowl, combine the scallions, tamari, vinegar, and apple juice.
Add the garlic by pushing it through a garlic press into the bowl and combine.
Place the tofu triangles in a single layer in a 1 -quart casserole.
Pour the marinade over the tofu, cover, and refrigerate for 8 hours or overnight.
To make the stuffing: In a small bowl, combine the chicken, scallions, oil, tamari, ginger, sesame seeds, water chestnuts, and garlic.
Remove tofu from marinade and gently fill each piece with the chicken mixture.
Place a steaming rack in a large wok or pot and add enough water to come just below the rack.
Place the casserole on the rack, cover the wok or pot, and bring the water to a boil.
Steam until the chicken is cooked and the tofu is steaming, about 30 minutes.
To make the sauce: While the tofu cooks, heat the oil in a medium-size skillet.
Add the mushrooms and saute until tender, about 5 minutes.
In a small bowl, combine the cornstarch and tamari to form a paste.
Slowly whisk in the water and add to the mushrooms.
Stirring constantly, add the honey, jelly, ginger, and bamboo shoots.
Cook until syrupy, about 4 to 5 minutes.
Chef
