Tofu Turkey
Yield
8 servingsPrep
15 minCook
60 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
tofu
medium firm |
|
| ½ | cup |
sesame oil
no substitutes |
|
| ¼ | cup |
soy sauce, tamari
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
tofu
medium firm |
|
| 118 | ml |
sesame oil
no substitutes |
|
| 59 | ml |
soy sauce, tamari
|
*
|
Directions
Mash tofu well.
(For optimal results, blend a firm Chinese style tofu with a smaller portin of Japanese style, such as Mori-Nu Firm.)
Line an 11 inch colander with a single layer of moistened cheesecloth.
Transfer tofu to colander.
Press tofu to flatten, and fold edges of cheesecloth over it.
Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 lbs) to press the liquid from the tofu.
After the tofu has drained for 1 hour, hollow out to within 1 inch of the colander.
Fill the cavity with your favorite stuffing.
Pack in stuffing and cover with the remaining tofu.
Pat down so surface is flat and firm.
Oil a roast or turkey pan, place pan over colander, and flip over so that flat surface of filled tofu faces down.
Remove cheesecloth.
Mix sesame oil and soy sauce to use as a basting liquid.
Baste tofu with liquid.
Bake covered at 400℉ (200℃) for 1 hour.
Remove cover, baste, and return to oven to bake uncovered until top becomes golden brown, about one hour more.
Baste again at least once during remaining cooking time.
