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Creole Stuffed Tofu
© Alanna Hale

Creole Stuffed Tofu

  • TOTAL TIME: 50 MIN
  • SERVINGS: 4 first-course servings

Anthony Myint wants to change the image of tofu as only an Asian ingredient or a health food. Most stuffed tofu contains a small morsel of filling, but he cuts out a large rectangle and fills it with sausage. Creole sausage matches the Louisiana flavors here, but any fresh sausage would be delicious.

  1. One 14-ounce block soft tofu, drained and quartered
  2. Salt
  3. 3 tablespoons unsalted butter
  4. 2 bunches scallions (about 12), sliced crosswise 1/4 inch thick
  5. 1/4 cup half-and-half
  6. Vegetable oil, for frying
  7. Celery leaves, lemon wedges and Tabasco, for serving
  8. 1/2 pound fresh sausage, such as Creole hot sausage, fresh chorizo or other fresh spicy sausage, casings removed
  1. Using a small knife, gently scoop out a 1/3-inch deep rectangle in each piece of tofu, leaving a 1/3-inch border. Salt the tofu pieces all over and set them cut sides down on paper towels to drain for 30 minutes.
  2. Meanwhile, in a medium skillet, melt the butter. Add the scallions and a pinch of salt, cover and cook over moderately low heat, stirring, until the scallions are very soft, 10 minutes; transfer to a blender. Add the half-and-half and puree. Season with salt.
  3. Pat the tofu dry and mound the sausage in the cutouts. In a skillet, heat 1/4 inch of oil. Add the tofu, sausage side up, cover with a splatter screen and cook over moderately high heat until browned. Cover the skillet with a lid, reduce the heat to moderate and cook until the sausage is cooked through, 5 minutes.
  4. Warm the scallion sauce and spoon onto plates. Top with the tofu. Garnish with celery and serve with lemon wedges and Tabasco.
Serve With Oven-roasted cherry tomatoes and sautéed shrimp.

Suggested Pairing

Fresh, apricot-scented German Riesling.

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