Mushroom Stuffed Tofu Puffs

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These yummy mushroom stuffed tofu puffs are a great starter dish or perfect accompaniment to a main meal. They're packed full of flavour and simple to make! Makes 12

  • 12 Agedashi (Age) tofu (see Tip)
  • 1 tbsp grape seed oil
  • 200g Flat or Swiss brown mushrooms, minced or chopped (including stalks)
  • 2-3 garlic cloves, minced or crushed
  • 2-3 tsp ketjap manis (see Tip)
  • Few drops toasted sesame oil
  • Freshly ground black pepper to taste
  • 50g Enoki mushrooms
  • For Dipping sauce:
  • 1 tsp finely minced fresh ginger
  • 1 garlic clove finely minced or crushed
  • 2 tsp sweet chilli sauce
  • 2-3 tsp light soy sauce or tamari
  • ¼ cup rice wine vinegar
  • Finely sliced spring onions
  1. Pre heat the oven to 200°C. Using a small sharp knife cut slits in the age pouches and carefully prise open.
  2. Heat a frying pan over medium-high heat. When hot, add the oil and stir-fry the mushrooms and garlic 2-3 minutes. Stir in the ketjap manis (or soy sauce or tamari) then remove from the heat. Season with pepper and a few drops of sesame oil.
  3. Using a pointy tipped spoon fill the pouches with the mixture. Alternatively, blend the mixture in a food mill and use a piping bag to fill the tofu pouches. Arrange the filled tofu pouches on a baking tray and roast in preheated oven until heated through, about 10 minutes.
  4. Remove from the oven and arrange on serving plates. Trim enoki mushroom so the stalks are about 3cm long and tuck a small bunch into each pouch. Accompany each serve with a small bowl of dipping sauce.


These are lovely as starters, or an entree teamed up with freshly wilted Asian greens or steamed broccolini or asparagus when in season.

Agedashi (Age) tofu is deep fried cubes or slices of tofu available at Asian grocery stores.

Ketjap manis is a sweet Indonesian soy sauce that can be replaced with light soy sauce or tamari (good quality soy sauce that is wheat/gluten free).

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