Mushroom and sesame stuffed tofu

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Mushroom and sesame stuffed tofu
  • 500 gram packet firm tofu, drained
  • 1 teaspoon vegetable or peanut oil
  • 1/2 celery stick, finely chopped
  • 2 green onions, thinly sliced, plus 1 onion extra, to serve
  • 1 clove garlic, crushed
  • 100 gram mixed mushrooms, chopped
  • 2 teaspoon sesame seeds
  • 1/4 cup salt-reduced vegetable stock
  • 2 tablespoon soy sauce
  • 1 fresh long red chilli, thinly sliced
  • 3 cup cooked jasmine rice, to serve
  • stir-fried asian greens, to serve


Mushroom and sesame stuffed tofu
  • 1
    Cut tofu into 4 equal squares. Using a small knife, cut a small pocket in the top of each square. Using a small spoon, scoop out tofu curd leaving a 1cm shell; reserve tofu curd.
  • 2
    Heat oil in a large frying pan over moderately high heat. Add celery and onion; cook and stir for 2 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Add mushroom; cook and stir for 5 minutes or until tender. Add reserved tofu curd and sesame seeds; cook and stir for 1-2 minutes or until heated. Season. Remove from heat.
  • 3
    Divide mushroom mixture among tofu shells. Place tofu in a 23cm (base measurement) round, shallow heatproof dish. Combine stock and soy sauce in a jug. Pour into base of dish.
  • 4
    Place dish in a large steaming basket set over a large saucepan, or wok, of simmering water. Cover basket with foil; steam for 7 minutes or until tofu is heated. Remove saucepan from heat. Carefully remove dish from basket. Top tofu with extra onion and chilli. Serve with rice and asian greens.


Use firm tofu, but one that has d smooth creamy texture (sometimes called Chinese tofu).

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