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Rice Cooker Steamed Stuffed Tofu

A recipe created for a Rice Cooker company for their recipe booklet. Simple and so very tasty.


Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 15 mminutes | Ready In: 30 minutes
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Rice Cooker Steamed Stuffed Tofu

  • 1 (16 oz.) block tofu, drained
  • 1/2 lb. ground chicken
  • 1/2 lb. bay shrimp, minced
  • 1 TB sesame seed oil
  • 1 TB cornstarch
  • 1 TB fresh ginger, finely slivered
  • 3 TB Aloha shoyu
  • 1 clove galirc, minced
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 TB fresh ginger, peeled, grated
  • 1 large egg white
  • 1 TB sesame seed oil
  • garnish: 1/4 c. green onion, chopped

Cooking Process:

Cut tofu in half lengthwise, divide each half into 4 pieces. Set aside. In a mixing bowl, combine garlic, chicken, salt, shrimp, pepper, oil, ginger, cornstarch and egg white. Remove 1 tbsp. tofu from each piece and stuff with 1 tbsp. of filling. Arrange stuffed tofu on steam tray, sprinkle with ginger and steam for 15 minutes. Drain off liquid; drizzle with soy sauce and sesame seed oil. Optional to use flavored Oriental Style oil. Garnish with green onion. Serves 8.

Nutritional Information:

There are no nutritional values recorded for this Rice Cooker Steamed Stuffed Tofu recipe.

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