Pan-fried Stuffed Tofu with Mushrooms and Carrots 香煎釀豆腐 (素食)

A delightful vegetarian dish featuring golden pan-fried tofu pockets generously stuffed with a savory mixture of finely diced mushrooms and carrots, offering a satisfying texture and rich umami flavor.

Nutrition (per serving)

Ingredients

• 400g firm tofu, cut into 8 rectangular pieces
• 4 dried shiitake mushrooms, rehydrated and finely diced
• 0.5 medium carrot, finely diced
• 2 water chestnuts, finely diced (optional)
• 2 stalks scallions, finely chopped (white and green separated)
• 1tbsp vegetarian oyster sauce
• 0.5tsp salt
• 0.25tsp white pepper
• 1tbsp cornstarch
• 2tbsp vegetable oil (for pan-frying)
• 1tbsp light soy sauce
• 0.5tbsp vegetarian oyster sauce
• 0.5tsp sugar
• 100ml water
• 0.5tsp cornstarch (mixed with 1 tbsp water for slurry)

Steps

1. Prepare tofu: Gently press the tofu pieces to remove excess water. Make a pocket in the middle of each tofu piece (do not cut all the way through).
2. Prepare filling: In a bowl, combine diced shiitake mushrooms, diced carrot, diced water chestnuts (if using), white parts of chopped scallions, vegetarian oyster sauce, salt, white pepper, and cornstarch. Mix well.
3. Stuff tofu: Carefully stuff the filling into each tofu pocket. Gently press to secure the filling.
4. Pan-fry tofu: Heat vegetable oil in a large non-stick pan over medium heat. Place the stuffed tofu pieces, filling-side down first, and pan-fry for 3-4 minutes until golden brown and crispy. Flip and pan-fry the other sides for 2-3 minutes until golden. Remove from pan and set aside.
5. Prepare sauce and finish: In the same pan (or a clean pan), combine light soy sauce, vegetarian oyster sauce, sugar, and water. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens. Return the pan-fried stuffed tofu to the pan, coating them evenly with the sauce. Sprinkle with green parts of scallions. Serve immediately.

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