Chicken Stuffed Tofu With Mushroom Sauce
|Scallion||1 , chopped|
|Rice vinegar||2 Tablespoon|
|Apple juice||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Chicken breast meat||1⁄4 Pound, minced|
|Scallion||1 , minced|
|Soy sauce/Tamari||1 Teaspoon|
|Toasted sesame seeds||1 Teaspoon|
|Water chestnuts||3 , diced|
|Garlic||1 Clove (5 gm), minced|
|Oriental sesame oil||1 Teaspoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Soy sauce/Tamari||2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Currant jelly/Apricot jelly||1 Teaspoon|
|Minced ginger||1 1⁄2 Teaspoon|
|Bamboo shoots||2 Tablespoon, diced|
To make the tofu: Cut the tofu into 4 triangles.
Scoop out 1 to 2 tablespoons from the center of each triangle.
In a small bowl, combine the scallions, tamari, vinegar, and apple juice.
Add the garlic by pushing it through a garlic press into the bowl and combine.
Place the tofu triangles in a single layer in a 1 -quart casserole.
Pour the marinade over the tofu, cover, and refrigerate for 8 hours or overnight.
To make the stuffing: In a small bowl, combine the chicken, scallions, oil, tamari, ginger, sesame seeds, water chestnuts, and garlic.
Remove tofu from marinade and gently fill each piece with the chicken mixture.
Place a steaming rack in a large wok or pot and add enough water to come just below the rack.
Place the casserole on the rack, cover the wok or pot, and bring the water to a boil.
Steam until the chicken is cooked and the tofu is steaming, about 30 minutes.
To make the sauce: While the tofu cooks, heat the oil in a medium-size skillet.
Add the mushrooms and saute until tender, about 5 minutes.
In a small bowl, combine the cornstarch and tamari to form a paste.
Slowly whisk in the water and add to the mushrooms.
Stirring constantly, add the honey, jelly, ginger, and bamboo shoots.
Cook until syrupy, about 4 to 5 minutes.