Pan-fried Stuffed Tofu with Mushrooms and Carrots

Ingredients

Instructions

1. 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. 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. 3

   Stuff tofu: Carefully stuff the filling into each tofu pocket. Gently press to secure the filling.

4. 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. 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.