Large-Format Stuffed Tofu by Saltsensitive

Ingredients

• 1 block (14-16 oz) firm tofu
• 1 lb ground pork
• 1/2 cup shiitake mushrooms, finely chopped
• 1/2 cup cabbage, finely chopped
• 3 stalks green onions, chopped
• 1 inch ginger, grated
• 4 cloves garlic, grated
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp salt
• 1/4 tsp white pepper
• 1/2 tsp msg
• 2 cup chicken broth
• 1/2 cup edamame
• 1 cup spinach

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the block of tofu in an oven-safe dish and carefully scoop out the center, leaving about 1/2 inch of tofu on the sides and bottom; reserve the scooped-out tofu.
3. In a mixing bowl, combine the ground pork, green onions, ginger, garlic, mushrooms, cabbage, 3 tbsp soy sauce, mirin, salt, white pepper, MSG, and the reserved scooped-out tofu; mix until well combined.
4. Stuff the pork mixture into the hollowed tofu center, packing it gently.
5. Pour the chicken broth, edamame, spinach, and an additional 1 tbsp soy sauce into the dish around the tofu.
6. Cover the dish with foil and bake for 30 minutes until the pork is cooked through.
7. Remove the foil, taste the broth, and adjust seasoning with extra salt or chicken bouillon if desired before serving.