Tofu, carrot and mushroom stuffing

/
  • 3 tbsp. vegetable oil
  • 1 tsp. minced fresh garlic
  • 1 tsp. minced fresh ginger
  • 1 bunch (5-7 pieces ) scallion chopped (separate white and green parts)
  • 1 pack of 16 oz extra firm tofu (crushed by hands)
  • 2 cups shredded carrots
  • 2.5 cups chopped crimini mushrooms
  • 1 tbsp. Shiitake Mushroom sauce/Soy sauce
  • 1 tbsp. cooking wine
  • 2 tbsp. salt
  • 1 tbsp. sugar
  • ½ tsp sichuan peppercorn powder
  • 1 tsp. sesame oil
  • ⅓ tsp white pepper powder
IMG_9239.JPG
IMG_9234.JPG

Heat oil on a fried pan, add garlic and ginger to toss for few seconds. Add carrots and stir for a minute or until they are soft, then add mushrooms, salt, Shiitake mushroom paste or soy sauce and stir for an other minute or so or until it is soft. Now set the cooked ingredients aside to it cool. 
Once the cooked ingredients are cooled, try to drain the extra liquid, then add in crushed tofu, Sichuan peppercorn powder and white pepper powder then mix them all together evenly. And the stuffing is ready to use. 
During this whole process, just beware of amount of liquid it produces. It gets tough to wrap dumplings when the stuffing gets too wet, so it is always good to train as much the liquid as possible. 

IMG_9235.JPG