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Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp of light soy sauce and a tbsp of sesame oil) ⁣
  • 1 packet omnipork ⁣
  • 8 shiitake mushrooms (diced) ⁣
  • 1 chilli (chopped) ⁣
  • 1 small thumb ginger (minced)⁣
  • 2 garlic cloves (chopped) ⁣
  • 2 shallots (diced) ⁣
  • 3 sprigs spring onion ⁣
  • 2 tbsps mirin ⁣
  • 1 tbsp rice vinegar ⁣
  • 2 tsps sesame oil ⁣
  • 4 tbsps light soy (or more to taste) ⁣
  • Sesame seeds (to sprinkle on top) ⁣
  • 1 tbsp Sunflower oil for cooking ⁣
Twice Cooked Tofu Stuffed with Omnipork and Shiitake Twice Cooked Tofu Stuffed with Omnipork and Shiitake
Twice Cooked Tofu Stuffed with Omnipork and Shiitake

1. Start by frying the tofu in a little oil, lightly browning each side. Take off the heat and place it into a baking dish/ lined baking tray. Leave to cool slightly, and use a knife to score each tofu piece lengthways. Leave to one side. ⁣

3. Preheat the oven to 180C. ⁣

4. Prep the filling by frying in some oil the chilli, shallots, garlic, ginger. Stir in the omnipork, fry for a few minutes. Stirring regularly and using the cooking spatula to break down the omnipork.

5. Add a touch of the soy sauce, sesame oil and mirin and fry until everything is cooked through on a high heat (around 8 or so minutes). Stir in the chopped mushrooms.⁣

6. Add the rest of the soy sauce a touch more sesame oil and the rice wine vinegar, fry for another 5 or so minutes. Give it a taste and add more of the sauces as needed.⁣

7. Stuff the filling into each tofu pocket. Really stuff it in and allow for more to spill over on the top! Sprinkle each with sesame seeds and spring onion. Put into the middle shelf of the oven for 10-15 minutes. Check every so often to make sure it doesn’t burn.⁣

8. Best served with rice and a side of stir-fried vegetables.

Twice Cooked Tofu Stuffed with Omnipork and Shiitake Twice Cooked Tofu Stuffed with Omnipork and Shiitake
Twice Cooked Tofu Stuffed with Omnipork and Shiitake
favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 tbsp of light soy sauce and a tbsp of sesame oil) ⁣
  • 1 packet omnipork ⁣
  • 8 shiitake mushrooms (diced) ⁣
  • 1 chilli (chopped) ⁣
  • 1 small thumb ginger (minced)⁣
  • 2 garlic cloves (chopped) ⁣
  • 2 shallots (diced) ⁣
  • 3 sprigs spring onion ⁣
  • 2 tbsps mirin ⁣
  • 1 tbsp rice vinegar ⁣
  • 2 tsps sesame oil ⁣
  • 4 tbsps light soy (or more to taste) ⁣
  • Sesame seeds (to sprinkle on top) ⁣
  • 1 tbsp Sunflower oil for cooking ⁣

1. Start by frying the tofu in a little oil, lightly browning each side. Take off the heat and place it into a baking dish/ lined baking tray. Leave to cool slightly, and use a knife to score each tofu piece lengthways. Leave to one side. ⁣

3. Preheat the oven to 180C. ⁣

4. Prep the filling by frying in some oil the chilli, shallots, garlic, ginger. Stir in the omnipork, fry for a few minutes. Stirring regularly and using the cooking spatula to break down the omnipork.

5. Add a touch of the soy sauce, sesame oil and mirin and fry until everything is cooked through on a high heat (around 8 or so minutes). Stir in the chopped mushrooms.⁣

6. Add the rest of the soy sauce a touch more sesame oil and the rice wine vinegar, fry for another 5 or so minutes. Give it a taste and add more of the sauces as needed.⁣

7. Stuff the filling into each tofu pocket. Really stuff it in and allow for more to spill over on the top! Sprinkle each with sesame seeds and spring onion. Put into the middle shelf of the oven for 10-15 minutes. Check every so often to make sure it doesn’t burn.⁣

8. Best served with rice and a side of stir-fried vegetables.