Baked Golden Tofu Dumplings w/ Saucy Dip

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* Exported from MasterCook *

 

Baked Golden Tofu Dumplings with Saucy Dip

 

Recipe By : The Soy Zone by Barry Sears

Serving Size : 1 Preparation Time :0:00

Categories : Miso & Tofu Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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FOR DUMPLINGS:

8 ounces extra-firm tofu

4 teaspoons natural peanut butter

1 1/2 tablespoons Tamari soy sauce

3 scallions -- chopped

1 small green pepper -- chopped

OR red pepper

2 medium celery stalks -- chopped

8 medium mushrooms -- diced

3 waterchestnuts -- diced

1 medium parsley sprig -- minced

 

FOR SAUCE:

3/4 cup apple juice

2 teaspoons maple syrup

OR brown sugar

1 teaspoon Tamari soy sauce

2 teaspoons apple cider vinegar

1/2 teaspoon grated ginger -- optional

2 garlic cloves -- pressed

1 teaspoon arrowroot powder

DISSOLVED IN 1 teaspoon water

 

4 medium kale leaves, washed and de-stemmed -- for serving

 

*This recipe calls for 1 to 2 teaspoons tamari soy sauce, 1 to 2 teaspoons apple

cider vinegar, and 1 to 2 teaspoons arrowroot powder dissolved in 1 to 2

teaspoons water. Adjust to suit your needs or taste.

 

Preheat oven to 375°F.

 

Mash tofu with fork or potato masher until broken up. Add peanut butter, tamari

soy sauce, scallions, pepper, celery, mushrooms, waterchestnuts and parsley.

Mix well. Form the tofu mixture into golf-ball sized dumplings, and place on

lightly oiled cookie sheet. Rinse hands in cold water periodically to keep

dumplings from clinging. Bake in oven for 30 minutes, or until golden brown.

 

Meanwhile, combine apple juice, maple syrup, tamari soy sauce, vinegar, ginger

and garlic in small saucepan. Bring to a simmer and cook for 1 to 2 minutes.

Add arrowroot water and stir 1 minute more. Remove from heat.

 

Steam kale for 5 to 7 minutes. Serve dumplings on a bed of steamed kale with a

small dish of sauce on the side.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Vegetarian Voice

Newsletter.