Stuffed Tofu with Noodles

When I was frying some tofu one day, I noticed that it sticks together really easily. As the tofu cooks, it basically binds to any other tofu cooking nearby. This gave me the idea to one day stuff cubes of tofu, considering that whatever the stuffing may be, the tofu would hold it in nicely. When "one day" finally came, I made a vaguely Asian turkey meatball mixture to stuff into the little cubes.
The filling. Just make little pockets in the tofu squares. Make sure to dry these on paper towels nicely before you do this part. Then stuff with the turkey mixture. Meanwhile, get all the rest of the ingredients ready to go. Fry up the tofu on all sides, starting with the turkey side down. Lookin' good! After the tofu comes out, the veggies go in. Then the noodles and the sauce. The sauce is a few tablespoons each of things I felt like would taste good in this dish; sriracha, soy sauce, gochujang, rice vinegar, and brown sugar. The noodles were pretty good on their own but... The fried tofu really made the dish. Crisp on the oputside, soft and tender tofu on the inside, with a little pocket of turkey goodness in the middle
I'm out of town for the weekend, so no new post tomorrow. Happy Valentines day everyone!  

Stuffed Tofu with Noodles

For:  5 Servings

  • Tofu
  • 1/2 Pound Ground Turkey
  • 2 Cloves Garlic (grated)
  • 1/4 Onion (grated)
  • 1 Tablespoon Soy Sauce
  • 1 Handful Chopped Mint
  • 2 Packages Extra Firm Tofu
  • Noodles
  • 2 Tablespoons Sriracha
  • 1 Tablespoon Gochujang
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Brown Sugar
  • 1 Pound Chinese Noodles
  • 2 Carrots
  • 1 Onion
  • 1 Handful Green Beans


  1. Mix the tofu ingredients except the tofu itself. Chop the tofu into squares and dry on paper towels for a half hour. Bore out a mini square in each tofu cube. Stuff the turkey filling in there. Fry the cubes in shallow oil for about a minute or two on each side, starting with the open turkey side.
  2. Mix the sriracha, soy sauce, gochujang, rice vinegar, and brown sugar. Boil a pound of Chinese noodles until tender, strain and rinse. Thin slice carrot and onion, and chop some green beans. Saute the veggies in the same oil the tofu was in. After 2 or 3 minutes when the begin to soften, add the noodles and sauce and mix well. Remove from heat and serve. top with the tofu squares. Serves 4.