Earthy Delights Recipe

Sausage-Stuffed Tofu with Smoked Soy Sauce

Sausage-Stuffed Tofu with Smoked Soy Sauce
To fans of authentic Asian cuisine, the flavors & textures of this dish will feel as comfortable and familiar as an old friend. A steamed dish might not seem like summer food, but the preparation is quite easy and cooking time is only about 20 minutes. It won’t heat up the kitchen and can be enjoyed immediately while hot or later, at room temperature. Our version of stuffed tofu, a venerable classic of many Asian cuisines, uses sausage made from ground turkey or chicken instead of the usual pork, making it lighter, far less filling and, since it’s lower in fat, healthier. After all, as Confucius said, “He that takes medicine and neglects diet, wastes the skills of the physician.” How can we argue with that?

14 oz extra firm tofu

3-4 oz ground chicken, pork or turkey sausage (we used mild Italian)
2 dried shiitake mushrooms, soaked in hot water 30 minutes, squeezed and minced, soaking water reserved for the sauce
1 garlic, clove minced
1/2 inch fresh ginger, minced or grated
1/2 tsp finely ground black or white pepper
1 tsp smoked soy sauce
2 tsp Shaoxing wine or dry sherry
1 tsp garlic chives or green onions, minced, plus more for garnish
1/4 tsp red pepper flakes
1 tsp cornstarch
1 tsp sesame oil



Mix all the stuffing ingredents in a bowl and put aside while prepping the tofu.


Cut the tofu into 1-1/2″ x 1-1/2″ x 1″ squares – about the size of a matchbox. Pat the tofu dry. Scoop out about 1 teaspoon tofu out of the center with a spoon or melon baller. Add the scooped out tofu to the stuffing and blend well.


Fill each “box” with the stuffing, pressing lightly to fill well, mounding it slightly. Place the filled tofu “boxes” onto a plate that will fit into your steamer of choice, either the traditional bamboo kind or a wide heavy-bottomed pan with a steamer basket and a tightly fitting lid.


Fill the pan with water so it doesn’t touch the bottom of the steamer and bring to a boil. Reduce the heat. Place the plate with tofu on top of steamer, put the lid on the pan and steam on high simmer for 15-20 minutes.


While tofu is steaming, make the sauce.



5 Tbsp oyster sauce

5 Tbsp smoked soy sauce

1/2 tsp freshly ground black pepper

3/4 tsp sugar

1/2 cup reserved mushroom-soaking water, or chicken stock

1/4-inch round of peeled ginger, the size of a nickel 2 tsp cornstarch mixed in 1 Tbsp water


Mix all the sauce ingredients, except the cornstarch mixture, in a saucepan and bring to a simmer. Stir in the cornstarch blend and cook until the sauce thickens slightly and coats a spoon. Keep warm. Remove the ginger before serving.


When the tofu is done cooking, carefully remove it from the steamer, allow to drain for a second or two and serve on pretty plates or in bowls with the sauce spooned over the top. Garnish with chopped green onions or snipped garlic chives. This dish is also good served at room temperature!