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Tofu Stuffed with Lotus Seeds
Rate this recipeAnother stuffed tofu dish, but this time I've added lotus seeds for a change. It keeps things from getting boring – everyone loves the nutty, buttery lotus seeds, so they'll end up eating more.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Fried tofu
2 piece
Soy sauce
2 tablespoon
Leek
1 stalk
Cooking oil
1 tablespoon
Wood ear mushrooms
30 g
White sugar
1 teaspoon
Vegetarian seasoning powder
1 teaspoon
Ketchup
1 tablespoon
Fresh lotus seeds
100 g
Implementation Steps
01
Use a spoon to scoop out the inside of the tofu. Soak the wood ear mushrooms until softened, then chop finely. Boil the lotus seeds until cooked and chop them (set a few aside). Mix everything with vegetarian seasoning powder, vegetarian oyster sauce, soy sauce and finely chopped leek (keep a little of the white part aside), seasoning to taste.
02
Then stuff the filling back into the tofu shells. Heat oil in a pan and, once hot, fry the stuffed tofu until crisp. Lift out and drain off the excess oil.
03
Heat a little oil and fry the white part of the leek until fragrant. Add the ketchup and stir-fry. Season with soy sauce and sugar to taste.
04
Add the tofu. When the sauce comes back to the boil, turn the tofu over so the other side absorbs the sauce, then turn off the heat and add the remaining lotus seeds.
05
Serve this dish with white rice – it's very easy to eat. Vegetarian cooking is so simple, yet just as delicious as dishes with meat!
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Tofu Stuffed with Lotus Seeds