Shrimp with Stuffed Tofu

Ingredients:

1 1/2 cups sliced shiitake mushroom caps (about 2 ounces)

2 tablespoons thinly sliced green onions

1 tablespoon low-sodium soy sauce

1 1/2 teaspoons rice vinegar

1 teaspoon minced peeled fresh ginger

1/2 teaspoon dark sesame oil

1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic

4 ounces peeled and deveined medium shrimp

1 garlic clove, thinly sliced

1 (14-ounce) block water-packed extrafirm tofu, drained

Cooking Spray

4 teaspoons low-sodium soy sauce

4 teaspoons rice vinegar

2 cups hot cooked short-grain rice

Thinly sliced green onions (optional)

Instructions:

1) Place first 9 ingredients in a food processor; process until smooth, scraping sides of bowl occasionally.

2) (A) Split tofu block in half horizontally. (B) Cut each half in half diagonally to form 4 triangles. Make a pocket in each tofu triangle by inserting the tip of a small knife into the center of the longest edge. Slice gently back and forth almost to (but not through) outside edges to form a pocket. Gently stuff each pocket with about 1/4 cup shrimp mixture. Arrange tofu in a bamboo steamer coated with cooking spray; cover with steamer lid.

3) Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until filling is set.

4) Combine 4 teaspoons soy sauce and 4 teaspoons rice vinegar in a small bowl. Place 1/2 cup hot cooked short-grain rice on each of 4 plates. Top each serving with 1 stuffed tofu triangle. Drizzle each serving with 2 teaspoons soy sauce mixture; garnish with thinly sliced green onions, if desired.

*Makes 4 servings*