Stuffed Tofu With Vegetables (Easy)
Baked marinated tofu is cut into pockets and filled with curry-spiced sauteed vegetables, then served with dipping sauce. A clever way to make tofu the centerpiece rather than a supporting ingredient.
Crispy Exterior, Tender Inside
When you cook tofu in a hot skillet with oil and curry powder, you’re creating a golden-brown crust that seals in the tofu’s moisture while the inside stays tender and delicate. The key is getting your oil hot enough before adding the tofu – medium heat works perfectly. You’ll know it’s ready when the curry powder sizzles immediately. Cook each side about two minutes until you see that beautiful golden color. The difference between the crispy exterior and soft interior makes the dish more interesting to eat, and it also helps the tofu hold its shape when you stuff it with vegetables. Before cooking, using a tofu press* will remove excess moisture and allow your tofu to develop an even crispier exterior.
Essential Components for Assembly
Stuffed Tofu with Vegetables combines protein-rich tofu with a fragrant curry coating and a fresh vegetable filling. The recipe starts with baked marinated tofu that you cut into pockets and fill with a carefully balanced vegetable mixture featuring aromatic garlic and ginger with crisp bell peppers and scallions, all improved with cilantro and curry powder for depth of flavor. The accompanying dipping sauce features soy sauce, rice vinegar, and mirin. For those interested in making tofu at home, a tofu maker set* can be a valuable investment for creating fresh tofu from scratch.
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 2 teaspoons 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 and 1 1/2 teaspoons of curry powder. Cook this vegetable mixture until softened, approximately 3-4 minutes, then remove from heat and stir in 1/4 cup of chopped fresh cilantro. Set this mixture aside for later use.
Working with the 10 ounces of baked marinated tofu that has been cut lengthwise into 4 equal pieces, use a small sharp knife to carefully cut a deep horizontal pocket into each piece by slicing into the long edge, stopping 1/2 inch from the other three sides. Be careful not to cut all the way through. Stuff each tofu pocket with 2-3 tablespoons of the prepared vegetable filling, pressing gently to fill without tearing the tofu.
Heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat. Place the stuffed tofu pieces seam-side down and cook for 2-3 minutes per side until warmed through and lightly browned on each face. Transfer the cooked tofu to serving plates. Spoon any remaining dipping sauce over the top and sprinkle with additional chopped cilantro. 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.
Ingredients
