Mushroom And Sesame Stuffed Tofu - cooking recipe

Ingredients

1 lb package firm tofu, drained
1 tsp vegetable or peanut oil
1/2 None celery stick, finely chopped
2 None spring onions, thinly sliced, plus 1 onion extra, to serve
1 clove garlic, crushed
3 1/2 oz mixed mushrooms, chopped (about 1 1/2 cups)
2 tsp sesame seeds
1/4 cup low-sodium vegetable stock
2 tbsp soy sauce
1 None fresh long red chili, thinly sliced
3 cups cooked jasmine rice, to serve
None None Stir-fried Asian greens, to serve

Preparation

Cut tofu into 4 equal squares. Using a small knife, cut a small pocket in the top of each square. Using a small spoon, scoop out tofu curd leaving a 1/3-inch shell; reserve tofu curd.
Heat oil in a large skillet over moderately high heat. Add celery and onion; saute for 2 minutes or until soft. Add garlic; saute for 30 seconds or until fragrant. Add mushroom; saute for 5 minutes or until tender. Add reserved tofu curd and sesame seeds; saute for 1-2 minutes or until heated. Season. Remove from heat.
Divide mushroom mixture among tofu shells. Place tofu in a 9-inch (base measurement) round, shallow heatproof dish. Combine stock and soy sauce in a small bowl. Pour into base of dish.
Place dish in a large steaming basket set over a large saucepan, or wok, of simmering water. Cover basket with foil; steam for 7 minutes or until tofu is heated. Remove saucepan from heat. Carefully remove dish from basket. Top tofu with extra onion and chili. Serve with rice and Asian greens.