From the recipe collection
Black Rice and Eggplant Stuffed Tofu
Black Rice and Eggplant Stuffed Tofu brings together black rice and tofu in a practical home formulation designed for a golden exterior and cohesive, sliceable centre.
- Prep time
- 30 min
- Cook time
- 35–45 min
- Yield
- 8 stuffed tofu pieces; 4 servings
- Audio recipe
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Ingredients
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Method
- Heat the oven to 180°C. Scoop a shallow hollow from each tofu block, leaving walls and a base at least 1 cm thick. Reserve about 100 g of the removed tofu and save any excess separately.
- Heat 1 tablespoon oil and cook ginger for 30 seconds. Add tomatoes and simmer for 10–12 minutes until thick. Season and spread in a shallow baking dish.
- Mash the reserved tofu with roasted eggplant, cooked black rice and egg. Season lightly and divide among the eight tofu hollows.
- Arrange in the sauce, brush exposed tofu with remaining oil and cover loosely with foil. Bake for 25–30 minutes until the centres are set and reach 75°C for 30 seconds.
- Serve with sauce spooned around, not over, the filling.