Stuffed Tofu Puffs Recipe

Tofu puffs: Deep-fried tofu with a spongy texture, ideal for stuffing.

Mixed vegetables: A combination of finely chopped carrots, peas, and corn for a colorful and nutritious filling.

Soy sauce: Adds a savory umami flavor to the vegetable mixture.

Sesame oil: Provides a rich, nutty aroma and taste to the dish.

Garlic: Minced to enhance the flavor profile of the stuffing.

Ginger: Grated to add a zesty and aromatic kick.

Salt: To taste, for seasoning the vegetable mixture.

Pepper: To taste, for adding a bit of heat and depth to the stuffing.

When preparing the tofu puffs, make sure to gently squeeze them to remove any excess oil before stuffing. This will help the vegetable mixture adhere better and prevent the puffs from becoming too greasy.

• tofu puffs - Substitute with tempeh cubes: Tempeh provides a similar texture and can absorb flavors well, making it a good alternative for stuffed dishes.

• finely chopped mixed vegetables - Substitute with finely chopped mushrooms and bell peppers: Mushrooms and bell peppers offer a different but complementary flavor profile and maintain a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still rich flavor, though it lacks the nutty aroma of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar flavor, though it is less aromatic than fresh ginger.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper offers a milder heat and can be used as a direct substitute for black pepper.

• Allow the stuffed tofu puffs to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tofu puffs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
• For freezing, arrange the stuffed tofu puffs on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen tofu puffs to a freezer-safe bag or container. Label with the date and use within 2 months for best quality.
• To reheat from frozen, place the tofu puffs on a baking sheet and bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Alternatively, reheat in a microwave-safe dish, covering with a damp paper towel to retain moisture. Microwave on medium power in 1-minute intervals until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the stuffed tofu puffs on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through. This method helps maintain the crispiness of the tofu puffs.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of sesame oil or olive oil to the pan. Place the stuffed tofu puffs in the skillet and cover with a lid. Cook for about 5-7 minutes, turning occasionally, until they are heated through and slightly crispy on the outside.

• Microwave Method: Place the stuffed tofu puffs on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may result in a softer texture.

• Steaming Method: Set up a steamer basket over a pot of boiling water. Place the stuffed tofu puffs in the basket, making sure they are not touching the water. Cover and steam for about 5-7 minutes or until heated through. This method keeps the tofu puffs moist and tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the stuffed tofu puffs in the air fryer basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps retain the crispiness of the tofu puffs.

• Frying pan: Used to heat the sesame oil and sauté the garlic, ginger, and mixed vegetables.

• Spatula: Essential for stirring and mixing the vegetables while they cook.

• Knife: Needed to finely chop the mixed vegetables and to cut a slit in each tofu puff.

• Cutting board: Provides a safe surface for chopping the vegetables and preparing the tofu puffs.

• Measuring cups: Used to measure out the mixed vegetables accurately.

• Measuring spoons: Necessary for measuring the soy sauce, sesame oil, salt, and pepper.

• Mixing bowl: Handy for combining the cooked vegetables with the soy sauce, salt, and pepper before stuffing the tofu puffs.

• Tongs: Useful for handling the tofu puffs while stuffing them with the vegetable mixture.

Prepare the filling in advance: Chop and cook the vegetables ahead of time to save minutes during assembly.

Use pre-chopped vegetables: Purchase pre-chopped mixed vegetables to cut down on prep time.

Utilize a food processor: Quickly mince garlic and grate ginger using a food processor.

Batch cook: Double the recipe and freeze extra stuffed tofu puffs for a quick meal later.

Preheat the pan: Ensure the frying pan is hot before adding ingredients to speed up cooking.

Use a piping bag: Fill a piping bag with the vegetable mixture for faster stuffing of the tofu puffs.