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. More Tofu Dishes

Anthony Myint
July 2011

Gallery

Credit: © Alanna Hale

Recipe Summary

total:
50 mins
Yield:
4 first-course servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement