Shrimp-Stuffed Tofu

• 1 1/2 cups sliced shiitake mushroom caps (about 2 ounces)
• 2 tablespoons thinly sliced green onions
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoons rice vinegar
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon dark sesame oil
• 1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic
• 4 ounces peeled and deveined medium shrimp
• 1 garlic clove, thinly sliced
• 1 (14-ounce) block water-packed extrafirm tofu, drained
• Cooking spray
• 4 teaspoons low-sodium soy sauce
• 4 teaspoons rice vinegar
• 2 cups hot cooked short-grain rice
• Thinly sliced green onions (optional)

1. Place first 9 ingredients in a food processor; process until smooth, scraping sides of bowl occasionally.
2. Split tofu block in half horizontally. Cut each half in half diagonally to form 4 triangles. Make a pocket in each tofu triangle by inserting the tip of a small knife into the center of the longest edge. Slice gently back and forth almost to (but not through) outside edges to form a pocket. Gently stuff each pocket with about 1/4 cup shrimp mixture. Arrange tofu in a bamboo steamer coated with cooking spray; cover with steamer lid.
3. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until filling is set.
4. Combine 4 teaspoons soy sauce and 4 teaspoons rice vinegar in a small bowl. Place 1/2 cup hot cooked short-grain rice on each of 4 plates. Top each serving with 1 stuffed tofu triangle. Drizzle each serving with 2 teaspoons soy sauce mixture; garnish with thinly sliced green onions, if desired.

shiitake mushroom, green onions, soy sauce, rice vinegar, fresh ginger, dark sesame oil, sambal oelek, shrimp, garlic, cooking spray, soy sauce, rice vinegar, rice, green onions

Taken from www.myrecipes.com/recipe/shrimp-stuffed-tofu (may not work)