Tomatoes Stuffed with Tofu

Method

1. 1 Hollow out four tomatoes and save the pulp for the sauce.
2. 2 Press the tofu for 20 minutes, then mash it thoroughly. Mix in chopped shiitake mushrooms, wood ear mushrooms, and cornstarch.
3. 3 Stuff the filling tightly and press it flat; if stuffed too loosely, the filling will shrink and fall out when cooked.
4. 4 Pan-fry the eggplant with the filling side down for 3 minutes to allow the filling to stick to the sides of the eggplant.
5. 5 Cook the tomato pulp with tomato sauce to make a sauce, then braise the stuffed tomatoes for 15 minutes and sprinkle with chopped scallions.

With an appliance

• Oven 45 min

  Replace step 5: Arrange the stuffed tomatoes in a tray, pour the sauce over them, cover tightly, and bake on the middle rack of the oven at 180 degrees for 15 minutes; place the stuffed tomatoes with the filling side up to prevent them from falling out.