Serves: 4
2 cups water
¾ cups rice vinegar
2 Tbsp. sugar
1 English cucumber, julienned
1 red bell pepper, julienned
1 cup shredded carrots
14 oz. extra firm tofu, drained
¼ cup + 2 Tbsp. cornstarch
2 tsp. turmeric powder
2 tsp. salt
Heat small saucepan to medium-high heat. Boil water, vinegar, and sugar for 2 minutes. Set aside brine.
Add cucumber, red bell pepper, and shredded carrots to saucepan, mix gently, and allow to be submerged until final assembly of tofu. Add additional water if necessary.
Press tofu for 20 minutes and preheat oven to 425° F.
Mix cornstarch, turmeric and salt in a medium sized bowl.
Cut tofu into 4 slices and coat each slice with the seasoning blend.
Place tofu on a half sheet pan and bake for 10 minutes, flip, and continue for an additional 10 minutes. Allow to cool.
Cut each tofu slice diagonally into triangles. Gently cut slits on the long side ⅔ of the way through. Use the back of a spoon to create an opening and gently pinch the tofu on the sides to keep it open for stuffing.
Gently mix pickled veggies and sesame seeds together in small bowl and stuff ⅛ of veggie mix into each tofu pocket. The ends of vegetables should be sticking out.
Calories: 180 | Total Fat: 7 g | Saturated Fat: 1.3 g | Sodium: 35 mg | Total Carbohydrate: 18 g | Dietary Fiber: 2 g | Total Sugar: 4 g | Added Sugar: 0 g | Protein: 14 g
Adapted from Farah J. Eats