Stuffed Tofu with Leeks and Mushrooms

Step 1

Drain tofu and cut into large cubes. Cut out a small amount of the center of each cube. Reserve for another use such as in a soup.

Step 2

Peel ginger and finely chop.

Step 3

Trim mushrooms and cut into small pieces. Rinse leek and cut into very thin strips. Peel onion and finely chop. In a pan, heat 2 tablespoons sesame oil, and fry the onion briefly. Add mushrooms and ginger and cook over medium heat, covered, for 5 minutes. Season with parsley, salt, pepper, 1-2 tablespoons soy sauce and 1/2 teaspoon cayenne pepper. Blanch chives or leeks in boiling salted water for a few seconds (chives) to 1 minute (leek), remove and drain well. Heat tofu in a steamer over boiling water, and place on a serving dish. Into each cube, pour some of the mushroom and leek sauce and serve garnished with the chives or leeks.