Marinated Tofu with Shiitake Stuffing

Ingredients

 * 2 x 1-lb blocks tofu, soft, silken or firm
 * 1 tsp chopped garlic
 * 2 tsp chopped fresh ginger
 * 2 tsp canola oil
 * 1 tsp sesame oil
 * 8 oz fresh shiitakes, finely chopped in food processor
 * 2 scallions, chopped
 * 1 tbsp sherry
 * 1 tbsp tamari soy sauce
 * 1 tbsp chopped fresh coriander
 * ½ tsp salt, or to taste
 * ¼ tsp freshly ground black pepper
 * pinch crushed red peppers or dash hot sauce

Directions

 * 1) If using silken tofu, drain for 2 to 3 hours by weighting it down with plate.
 * 2) Cut each piece tofu in half vertically to form 4 smaller blocks.
 * 3) Using a melon baller or soup spoon, scoop out middle of each block, about 1½ inches deep x 1½ inches wide.
 * 4) Mince scooped-out tofu and set aside.
 * 5) Heat oils in skillet over medium heat and sauté garlic and ginger until soft.
 * 6) Add chopped shiitakes, scallions, sherry and reserved chopped tofu.
 * 7) Cook until dry and dark brown, about 5 minutes.
 * 8) Add sherry, tamari, fresh coriander, salt, pepper and crushed red pepper.
 * 9) Cook another 2 to 3 minutes, remove from heat and set aside.
 * 10) Put mushroom mixture into pastry bag and pipe it into hollow of each tofu block.
 * 11) Alternatively, use spoon to scoop mixture into hollows.
 * 12) Steam stuffed tofu on rack in vegetable steamer for 5 minutes until hot, or microwave to heat through.
 * 13) Serve with tamari or regular soy sauce or miso vinaigrette.