Shrimp-Stuffed Tofu

Create a satisfying light dinner by pairing this aromatic entrée with sautéed bok choy or a salad of radishes, celery, and carrots. You needn't worry if you split the tofu slices at their sides when preparing the packets; you can still stuff them, and the filling will firm up in the steamer.


4 servings

Recipe from

Nutritional Information

Calories 267
Caloriesfromfat 21 %
Fat 6.3 g
Satfat 0.9 g
Monofat 3.5 g
Polyfat 1.7 g
Protein 18.7 g
Carbohydrate 31.3 g
Fiber 2.5 g
Cholesterol 43 mg
Iron 4.2 mg
Sodium 365 mg
Calcium 97 mg


1 1/2 cups sliced shiitake mushroom caps (about 2 ounces)
2 tablespoons thinly sliced green onions
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons rice vinegar
1 teaspoon minced peeled fresh ginger
1/2 teaspoon dark sesame oil
1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic
4 ounces peeled and deveined medium shrimp
1 garlic clove, thinly sliced
1 (14-ounce) block water-packed extrafirm tofu, drained
Cooking spray
4 teaspoons low-sodium soy sauce
4 teaspoons rice vinegar
2 cups hot cooked short-grain rice
Thinly sliced green onions (optional)


1. Place first 9 ingredients in a food processor; process until smooth, scraping sides of bowl occasionally.

2. Split tofu block in half horizontally. Cut each half in half diagonally to form 4 triangles. Make a pocket in each tofu triangle by inserting the tip of a small knife into the center of the longest edge. Slice gently back and forth almost to (but not through) outside edges to form a pocket. Gently stuff each pocket with about 1/4 cup shrimp mixture. Arrange tofu in a bamboo steamer coated with cooking spray; cover with steamer lid.

3. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until filling is set.

4. Combine 4 teaspoons soy sauce and 4 teaspoons rice vinegar in a small bowl. Place 1/2 cup hot cooked short-grain rice on each of 4 plates. Top each serving with 1 stuffed tofu triangle. Drizzle each serving with 2 teaspoons soy sauce mixture; garnish with thinly sliced green onions, if desired.


Bruce Weinstein and Mark Scarbrough,

May 2008
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