Stuffed tofu

•1 package of fried cube tofu*

•½ cup soy meat/TVP

•3 tbsp soy sauce, divided

•2 tbsp water

•1 tsp Chinese chili paste

•2 cups mung bean sprouts

•16 Thai basil leaves, chopped into small pieces

•4 tbsp oil, divided

•½ tbsp sesame oil

To make the stuffing, in a small bowl, mix 2 tbsp soy sauce, chili paste, soy meat, and water. Let

stand for at least 30 minutes. In a heated pan, add 1 tbsp oil and the stuffing. Sauté the stuffing

for a few minutes then add chopped Thai basil leaves and cook for another 2 minutes.

Cut the cubed tofu in the center so that it opens in the middle (you need a hole in the center).

Stuff each hole with the stuffing.

In a heated pan, add 2 tbsp oil, pan fry the stuffed tofu for 3 minutes. Flip over, and pan fry the

stuffed tofu for another 3 minutes on the other side. Before it is done, sprinkle some sesame oil

and soy sauce. Meanwhile, in another pan, add oil and sauté bean sprouts for 2 minutes.

In a serving bowl/tray, spread cooked bean sprouts first and top with cooked stuffed tofu on

top. Garnish with Thai basil leaves or some cilantro leaves.

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