Stuffed Tofu With Vegetables (Easy)

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When you cook tofu in a hot skillet with oil and curry powder, you create a golden-brown crust that seals in the tofu’s moisture while the inside stays tender and delicate. Getting your oil hot enough before adding the tofu is key, and keeping any extra cooked portions in airtight food storage containers* makes it easy to enjoy this dish again without losing that fresh-cooked quality.

Essential Components for Assembly

Stuffed Tofu with Vegetables combines protein-rich tofu with a fragrant curry coating and a fresh vegetable filling. The recipe requires baked marinated tofu as its foundation, along with a carefully balanced dipping sauce featuring soy sauce, rice vinegar, and mirin, and using airtight food storage containers* to store the filling and sauce separately keeps everything tasting its best until you are ready to serve.

Ingredients:

When preparing these ingredients, make sure that the tofu is properly pressed and marinated before cooking to get the best texture and flavor absorption. The vegetables should be prepped uniformly so they cook evenly and the filling distributes consistently. Both the sesame and olive oils do different jobs – the sesame oil adds complexity to the dipping sauce while the olive oil is what you cook with – so don’t swap them out for each other. Fresh ginger and garlic are better than their dried versions to ensure the filling has bright, aromatic qualities.

Curry-Spiced Tofu Preparation

Begin by preparing the dipping sauce by combining soy sauce, rice vinegar, mirin, minced scallion tops, and dark sesame oil in a small bowl, then set aside. In a small skillet, heat 1 teaspoon of olive oil over medium heat and add 1 small clove of minced garlic, stirring for 30 seconds. Add 1 teaspoon of minced fresh ginger and stir well, then incorporate 6 thinly sliced scallions, 1/2 small red bell pepper that has been finely chopped, and 1/2 small green bell pepper that has been finely chopped along with 1 teaspoon of tamari. Cook this vegetable mixture until softened, approximately 3 minutes, then remove from heat and stir in 1/4 cup of chopped fresh cilantro. Set this mixture aside for later use.

In a large skillet, heat the remaining 2 teaspoons of olive oil over medium heat and add 1 1/2 teaspoons of curry powder, stirring well to spread the spice around. Add the 10 ounces of baked marinated tofu that has been cut lengthwise into 4 equal pieces, arranging them in a single layer. Cook the tofu until golden brown, turning once, for about 2 minutes per side. Transfer the cooked tofu to paper towels and allow it to drain.

Once cooled slightly, carefully hold your knife parallel to the work surface and slice each piece of tofu horizontally about three-quarters of the way through, creating a pocket for filling. Place the tofu on serving plates and gently lift the top of one piece, spooning some of the prepared vegetable mixture over the bottom portion. Replace the top and sprinkle with additional chopped cilantro. Repeat this with the remaining tofu pieces, vegetable mixture, and cilantro garnish. Serve right away with the reserved dipping sauce.

Try Different Vegetable Fillings

While the vegetable filling works well with the curry-spiced tofu, you’re not locked into this exact combination. Try substituting fresh mushrooms, zucchini, or carrots for the bell peppers. Swap cilantro for basil or parsley if you prefer different flavors. You could also use Asian-inspired additions like bok choy, water chestnuts, or bamboo shoots. Keep your filling finely chopped so it spreads evenly when you stuff the tofu. This approach lets you customize each meal based on what vegetables you have available and your personal taste preferences.

Dipping Sauce Complements Perfectly

The dipping sauce brings this whole dish together. You’ll combine soy sauce, rice vinegar, and mirin in a small bowl, then add minced scallion tops and dark sesame oil. This mixture creates a balanced flavor profile – tangy from the vinegar, umami-rich from the soy, and slightly sweet from the mirin. The sauce cuts through the richness of the tofu and brings brightness to every bite. Don’t skip it.

Final Thoughts

Once you’ve assembled your stuffed tofu and plated it alongside that dipping sauce, you’ve got a dish that works for weeknight dinners or impressing guests who eat plant-based. This recipe balances simple preparation with restaurant-quality presentation. The curry-crusted exterior gives you texture against the tender vegetable filling, while the dipping sauce adds brightness and depth.

In This Recipe.

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