Chinese Hakka Stuffed Tofu with Greens

Ingredients

• 400 g extra-firm tofu
• 150 g shiitake mushrooms, minced
• 1 small carrot, minced
• 2 scallions, minced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 250 ml vegetable stock
• 120 g bok choy, halved
• 1 tsp rice vinegar

Steps

1. Press the tofu dry, cut it into six thick rectangles, and carefully make a shallow slit in the side of each piece.
2. Mix mushrooms, carrot, scallions, half the garlic, half the ginger, 1 teaspoon soy sauce, sesame oil, and cornstarch into a moist filling.
3. Gently fill the tofu slits, pressing the mixture in without splitting the tofu.
4. Pan-sear stuffed tofu in 1 tablespoon oil over medium heat for 3 minutes per side until lightly golden.
5. Add remaining garlic and ginger, stock, remaining soy sauce, bok choy, and vinegar; cover and simmer for 6 to 8 minutes until bok choy is tender and filling is hot.
6. Serve the tofu and greens with the braising sauce over steamed rice.

Allergen note: Contains soy, wheat, and sesame. Use gluten-free tamari if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.