Tomatoes Stuffed with Tofu - Vietnamses Recipe
6 firm medium-sized, red tomatoes
1/2 cup firm tofu, drained, mashed
1 cup fresh mushrooms, washed, drained, chopped
3 cloves garlic, minced
4 green onions, chopped
2 tablespoons fish sauce
1/2 teaspoon ground white pepper
1 tablespoon cornstarch
1 egg, beaten (optional)
1/4 cup canola oil
1/4 cup fresh coriander leaves, chopped
Cut off the tops, core the tomatoes, rinse them out with water and set them aside. In a small bowl, thoroughly mix the tofu, mushrooms, garlic, green onions, fish sauace, pepper, cornstarch, and egg. Stuff the mixture into the tomatoes. Heat the oil in a large frying pan over high heat. Place the tomatoes, stuffed sides down, onto the oil. Lower the heat to medium, cover the frying pan, and cook for 2 to 3 minutes on each side. Garnish with coriander leaves. Serve with Sweet and Sour Sauce.