Creole Stuffed Tofu

• One 14-ounce block soft tofu, drained and quartered
• Salt
• 3 tablespoons unsalted butter
• 2 bunches scallions (about 12), sliced crosswise 1/4 inch thick
• 1/4 cup half-and-half
• Vegetable oil, for frying
• Celery leaves, lemon wedges and Tabasco, for serving
• 1/2 pound fresh sausage, such as Creole hot sausage, fresh chorizo or other fresh spicy sausage, casings removed

1. Using a small knife, gently scoop out a 1/3-inch deep rectangle in each piece of tofu, leaving a 1/3-inch border.
2. Salt the tofu pieces all over and set them cut sides down on paper towels to drain for 30 minutes.
3. Meanwhile, in a medium skillet, melt the butter.
4. Add the scallions and a pinch of salt, cover and cook over moderately low heat, stirring, until the scallions are very soft, 10 minutes; transfer to a blender.
5. Add the half-and-half and puree.
6. Season with salt.
7. Pat the tofu dry and mound the sausage in the cutouts.
8. In a skillet, heat 1/4 inch of oil.
9. Add the tofu, sausage side up, cover with a splatter screen and cook over moderately high heat until browned.
10. Cover the skillet with a lid, reduce the heat to moderate and cook until the sausage is cooked through, 5 minutes.
11. Warm the scallion sauce and spoon onto plates.
12. Top with the tofu.
13. Garnish with celery and serve with lemon wedges and Tabasco.

salt, unsalted butter, bunches scallions, vegetable oil, celery, sausage

Taken from www.foodandwine.com/recipes/creole-stuffed-tofu (may not work)