Mushroom And Sesame Stuffed Tofu

• 1 lb package firm tofu, drained
• 1 tsp vegetable or peanut oil
• 1/2 None celery stick, finely chopped
• 2 None spring onions, thinly sliced, plus 1 onion extra, to serve
• 1 clove garlic, crushed
• 3 1/2 oz mixed mushrooms, chopped (about 1 1/2 cups)
• 2 tsp sesame seeds
• 1/4 cup low-sodium vegetable stock
• 2 tbsp soy sauce
• 1 None fresh long red chili, thinly sliced
• 3 cups cooked jasmine rice, to serve
• None None Stir-fried Asian greens, to serve

1. Cut tofu into 4 equal squares. Using a small knife, cut a small pocket in the top of each square. Using a small spoon, scoop out tofu curd leaving a 1/3-inch shell; reserve tofu curd.
2. Heat oil in a large skillet over moderately high heat. Add celery and onion; saute for 2 minutes or until soft. Add garlic; saute for 30 seconds or until fragrant. Add mushroom; saute for 5 minutes or until tender. Add reserved tofu curd and sesame seeds; saute for 1-2 minutes or until heated. Season. Remove from heat.
3. Divide mushroom mixture among tofu shells. Place tofu in a 9-inch (base measurement) round, shallow heatproof dish. Combine stock and soy sauce in a small bowl. Pour into base of dish.
4. Place dish in a large steaming basket set over a large saucepan, or wok, of simmering water. Cover basket with foil; steam for 7 minutes or until tofu is heated. Remove saucepan from heat. Carefully remove dish from basket. Top tofu with extra onion and chili. Serve with rice and Asian greens.

firm tofu, vegetable, celery, spring onions, clove garlic, mixed mushrooms, sesame seeds, vegetable stock, soy sauce, long red chili, cooked jasmine rice, asian greens

Taken from recipes-plus.com/api/v2.0/recipes/24327 (may not work)