November 13, 2015

Fabulous Friday Flavour: Stuffed Tofu

This week is a treat for food and recipe lovers with not one, not two but THREE recipes being featured. Is this turning to only a food blog, you ask? No way! I’ve got other crap I still want to write about, and this week just happened to be a bonus with food. Besides, no one would ever get bored with food. You know, the kind of food that crazy foodies would like to try? 

Even if you aren’t one of those crazy foodies, just stare at the pictures and better yet, tweet or pin them!It’s Friday the 13th, so leave some good food vibes around to feed that restless, hungry souls.  

This week’s Friday Flavours is a spin-off from the  Monthly Mystery Munchies challenge where I had pretty much used the same base of cooking my fish ingredients that is not commonly used on or with fish. If you missed the post, I have used Golden Kiwi with the fish. I also decided to buy some tofu skins in which I stuffed the sauce and fish with rice into the skin and served them on the side.

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It’s not something I have attempted before and I did not use the sushi-type of rice, which I probably should. This really was done on the hindsight as I saw some tofu skins at the supermarket when we were doing our weekly groceries and I thought that I’d just buy them, in case I would have some use for it. Turned out, I did! Who’d have thought!

Stuffed Tofu
Yields 12
Japanese-inspired Inarizushi and used in many forms in Japanese cuisine
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. Steamed Rice
  2. Tofu Skins (Store-bought)
Cream Sauce
  1. 2 golden kiwis, skinned
  2. 1 clove garlic
  3. 1 tspn mustard sauce
  4. 2 tbsp butter
  5. 3 tbsp lemon juice
  6. Half an onion, chopped
  7. 1 cup parmesan cheese, grated
  8. Some leftover cheddar cheese (optional)
  9. 2 tbsp dried sage
  10. 1 tspn dried dill (optional)
  11. Salt & Pepper to taste
Instructions
  1. Steam a half a cup of rice (this is the only cooking time required and should not take more than 15 minutes if using a rice cooker)
  2. As the rice is cooking, blend all the ingredients for the cream sauce together. (I used the leftover sauce from the fish)
  3. Once the rice is cooked, mix the cream sauce with the rice
  4. Cut the tofu skins into half, and slit along the cut side to make a pocket
  5. Stuff the rice mixture into the tofu skins
  6. Serve
Notes
  1. If you wish, you can crumble some of the fish made from the fish recipe and mix it into the rice and cream mixture before stuffing it into the tofu skins
Grubbs n Critters http://grubbsncritters.com/

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Comments
  1. Yum!! Yum!!
    Enjoy your weekend!

  2. Gen

    Ann, you continue to outdo yourself! I would never think of cooking tofu, but you’re dish looks so bloody nice, I think I might need to give it a whirl! Hope you have a good weekend. Xoxo

    • Ooooh…! This was an after-thought really. Silver Bullet didn’t like it too much, I quite like it. I made at least 12 pieces and kept them in the fridge but saw only 6 leftovers the next day. Either the Nanny or the kids have gotten to that first. Enjoy your weekend!

  3. Stu

    I love tofu but have never seen or heard of tofu skins – they look fantastic – you make me hungry again!

    • Hahahaa! It’s an Asian thing. :p Actually, more of a Japanese thing. Tofu is awesome, although my husband thinks it tastes like cardboard! heheee

  4. Yum! I love your mix of ingredients Ann. When will you cook for me? 😀

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