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Tomato stuffed with tofu
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5 from 3 votes

Tofu-stuffed tomatoes (番茄豆腐盅)

Juicy tomatoes are hollowed and steamed with well seasoned tofu crumbs. These tofu-stuffed tomatoes are then served with a scrumptious sweet and sour sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Chinese
Keyword: Tofu, Vegetables
Servings: 6 servings
Author: Wei Guo

Ingredients

  • 6 medium-sized ripe tomatoes

For the stuffing

For the sauce

  • 1 tsp vegetable oil
  • 1 stalk spring onion, finely chopped
  • 1 tsp light soy sauce
  • 1 tsp white rice vinegar or cider vinegar
  • ½ tsp Shaoxing rice wine
  • 1 pinch salt
  • 1 pinch sugar
  • 1 tsp corn starch mixed with 2 tsp water

Instructions

  • Stand the tomatoes on a chopping board. Slice the tops off the tomatoes. Scoop out the pulp with a small spoon (keep it in a bowl for later use).
  • Drain the tofu then crumble it with your fingers (or with a fork). In a bowl, mix the tofu, chopped shiitake mushroom, ginger and all the seasonings for the stuffing.
  • Fill the tomato shells with the stuffing mixture. Top up the tomatoes with the remaining stuffing to form a nice round top.
  • Place stuffed tomatoes into a steamer (see note 3). Cook for 10 minutes over medium heat.
  • While waiting, prepare the sauce. Discard the hard lumps in the pulp of the tomatoes. Keep the juice (and the seeds). Heat up the oil in a sauce pan over a medium heat. Stir in spring onion then fry until fragrant. Add the juice, soy sauce, vinegar, rice wine, salt and sugar. Bring it to a boil. Pour in the starch & water mixture (stir well beforehand). Cook until the sauce has the desired thick consistency.
  • When the stuffed tomatoes are cooked, place them onto serving plates. Pour the sauce over. Sprinkle some chopped spring onion as a garnish.

Notes

1. How to rehydrate dried shiitake mushrooms: soak them in cold water for at least 8 to 12 hours (depends on the size) until very soft. Trim and discard the stem before chopping.
2. I use dried shiitake mushrooms for its unique aroma. You may substitute them with other mushrooms (preferably wild ones). It’s also a great idea to use minced meat or chopped raw prawns to replace mushrooms.
3. If you don’t have a steamer to hand, you can use a regular wok to achieve the same effect. Here is the procedure:
  • Place all the stuffed tomatoes onto a plate. Put a small bowl in the middle of a wok.
  • Fill the wok with hot water (lower than the bowl).
  • Place the tomato plate on top of the bowl.
  • Cover the wok with a lid then steam (I used the same method to cook “Steamed pork ribs with butternut squash”).