0.5 teaspoon chile paste fresh with garlic ground chile paste
0.5 teaspoon sesame oil dark
1 teaspoon ginger fresh minced peeled
1 garlic clove thinly sliced
2 tablespoons green onions thinly sliced
1 tablespoon low sodium soy sauce low-sodium
4 teaspoons low sodium soy sauce low-sodium
1.5 teaspoons rice vinegar
4 teaspoons rice vinegar
2 ounces shiitake mushroom caps sliced
2 cups short grain rice hot cooked
4 ounces shrimp deveined peeled
14 ounce water-packed tuna drained
Equipment
food processor
bowl
frying pan
knife
Directions
Place first 9 ingredients in a food processor; process until smooth, scraping sides of bowl occasionally.
Split tofu block in half horizontally.
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.
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.
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.
