Directions

• Peel and finely dice carrot into 1/5 inch (0.5 cm) cubes. Dice zucchini and nameko mushrooms into the same size.
• Soak wood-ear mushrooms in boiling water until rehydrated, then finely chop.
• Heat 1 tbsp of oil on medium in a pan, add the vegetables, season with the bouillon powder, and sauté for about 5 minutes until cooked.
• Remove mixture from heat and set aside.
• Pat dry tofu blocks.
• Cut each block into quarters. Each piece should be around 2″(H)x1″(W)x1″(D) or 5cm(H)x2.5cm(W)x2.5cm(D).
• Pour vegetable oil in a drying pan so that the oil is at least 1/2 inch (~1.5 cm) deep. Heat oil on medium.
• When oil is ready, add tofu pieces and fry until golden, flipping occasionally to make sure all sides are cooked.
• Remove tofu pieces from the pan and place on a piece of paper towel to soak up the oil and let them cool down enough to handle.
• Using kitchen scissors, cut the top off each piece of tofu.
• Use a teaspoon to gently scoop out the inside of the tofu. (Don’t throw this away, you can use it in a stir fry or as vegan scrambled ‘eggs’)
• Fill the tofu sacks with the vegetable mixture 2/3 of the way.
• Use a piece of chive/green onion/kitchen twine or in our case pandan leaf to tie up the top of the sacks.
• Heat a sauce pan on medium, add soy sauce and sugar. Reduce to low when the sauce starts to bubble.
• Place tofu sacks in the pan, open side up and simmer for 5 minutes.
• Add the sacks to a plate and pour the remaining sauce around them.
• Serve by itself as an appetizer or with rice as a main!