Spinach-Stuffed Tofu in Shiitake Mushroom Sauce

If you are searching for a dinner party main dish that impresses without the stress, look no further— most of the cooking can be done 24 hours ahead of serving.

MAKES 4 SERVINGS

1 tablespoon peanut oil

3 teaspoons toasted (dark) sesame oil

16 ounces extra-firm tofu, drained, cut lengthwise into 4 rectangles

2 tablespoons canola oil

8 ounces fresh shiitake mushrooms, stemmed, thinly sliced

1 teaspoon finely chopped fresh ginger

1⁄4 cup all-purpose flour

2 cups reduced-sodium vegetable broth

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

2 tablespoons finely chopped scallion greens

1 tablespoon plus 2 teaspoons reduced-sodium soy sauce

1⁄2 teaspoon plain rice vinegar

1⁄2 teaspoon salt, plus additional, to taste

Freshly ground black pepper, to taste

1⁄4 cup finely chopped fresh spinach

1⁄4 teaspoon five-spice powder

Preheat oven to 375F (190C). Lightly oil a baking dish large enough to hold the tofu pieces comfortably in a single layer.

In a small bowl, combine the peanut oil with 1 teaspoon of the sesame oil. Arrange tofu pieces in a single layer in the prepared baking dish and brush the tops with half the peanut–sesame oil mixture. Bake 15 minutes and turn tofu pieces over; brush tops with remaining oil mixture. Bake an additional 15 minutes. Remove from oven (do not turn off oven if completing recipe) and let cool about 15 minutes. (At this point, completely cooled tofu can be refrigerated, covered, up to 1 day before returning to room temperature and continuing with the recipe.)

Meanwhile, in a medium deep-sided skillet, heat the canola oil over medium heat. Add the mushrooms and ginger and cook, stirring, until mushrooms are tender and have released their liquid, about 5 minutes. Add the flour and cook, stirring constantly, 2 minutes. Slowly add the broth, stirring constantly. Add the wine and increase the heat to medium-high; bring to a boil, stirring constantly. Boil until mixture begins to thicken, stirring constantly, about 3 minutes. Remove from heat and add the scallion greens, 1 tablespoon soy sauce, 1 teaspoon sesame oil, vinegar, salt, and pepper, stirring well to blend. Set aside. (At this point, completely cooled mixture can be refrigerated, covered, up to 1 day before returning to room temperature and continuing with the recipe.)

In a small bowl, combine the spinach, remaining 1 teaspoon sesame oil, five-spice powder, salt, and pepper. Using a thin, sharp knife, cut a slit along the side of each tofu piece. Standing each tofu piece slit side up in the baking dish, fill each slit with 1⁄2 teaspoon of remaining soy sauce. Using a table knife, carefully stuff equal portions of the spinach mixture into each slit. Place tofu pieces back in baking dish and spoon the mushroom sauce evenly over top. Bake an additional 25 to 30 minutes, or until sauce is thickened and bubbly. Serve at once.

{PER SERVING} Calories 283 • Protein 17g • Total Fat 19g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 4g • Sodium 789mg

hancheng

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