Photograph of the finished Tomatoes Stuffed with Tofu

Vietnam · Cà chua nhồi đậu hũ

Tomatoes Stuffed with Tofu

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 16
  • Photograph of Tofu Tofu 1.8 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.7 oz
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Thick tomato passata Thick tomato passata 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking