Tofu stuffed with shiitake

You can stuff mushrooms with cheese, but you can - on the contrary, as the Chinese do. The base of this snack is soy cheese and woody mushrooms, and yes - Chinese cuisine is still trending.

Ingredients

• 600 g hard tofu
• 10 shiitake mushrooms
• 150 ml of mushroom or vegetable broth
• 3 tbsp. l. unrefined light sesame oil
• 3 tbsp. l. soy sauce
• 1 tbsp. l. rice syrup
• 2 tbsp. l. plum sauce
• sea ​​salt
• long-grain boiled rice for serving

Directions

1. Cut the tofu into 2 cm thick slices, then into 4x4 cm squares. Cut the center of each square crosswise with a knife.
2. Saute the tofu in 2 tablespoons. l. heated sesame oil on both sides until lightly golden brown.
3. Remove the legs from the shiitake, cut the caps into small cubes, pour over the soy sauce and the remaining sesame oil. Stuff the tofu with mushrooms at the cruciform notch. Place the tofu in a wok or large skillet.
4. Combine broth with rice syrup and plum sauce and season with salt. Drizzle over stuffed tofu, place over medium heat and cook for 10 minutes. Serve immediately, with rice.