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Stuffed Fried Tofu 2


  • 2 blocks tofu
  • 6 water chestnuts
  • 1 bamboo shoot
  • 2 stalks green onion
  • 4 dried mushrooms
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon granulated sugar
  • 2 teaspoons ginger juice
  • 1 egg, beaten
  • 1 to 1 1/2 cups gluten burger
  • 1 cup water from mushrooms
  • 1 teaspoon soy sauce


  1. Slice tofu into 8 slices. Wrap in a cloth or paper towel to drain excess water. Wash and soak mushrooms; squeeze and chop fine, reserving water.
  2. Peel water chestnuts and mince, chop bamboo shoot, chop green onions fine. Fry sliced tofu in oil until golden brown. Slit the tofu, leaving 1/2 inch uncut edge.
  3. Mix all ingredients, except ginger juice (if ingredients are too watery, cornstarch may be added), and stuff each tofu with 1 teaspoon of stuffing; seal with cornstarch paste (cornstarch mixed with a little water). Return stuffed tofu to the frying pan. Mix 1 tablespoon cornstarch, ginger juice, 1 cup mushroom water and mushroom stems; pour over the tofu. Cover and simmer for 20 minutes.
  4. May be garnished with Chinese parsley for serving.

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