Recipes

Sweet and Sour Tofu Dumplings

Chef Del

 

 Inspired by a recipe from the cookbook Tofu Cookery, by Louise Hagler

I have been making these dumplings for years. They are one of my favorite tofu recipes, and I never get tired of them. I use powdered peanut butter in my recipe, so I can reduce the fat content as much as possible. The results are just as good as when I make them with full-fat peanut butter. The sweet and sour sauce in this recipe is sugar-free and full of pineapple flavor.

Ingredients

Tofu

2 pounds extra firm tofu, pressed and mashed

2 tablespoons powdered peanut butter

2 tablespoons  low-sodium tamari

2 tablespoons ground flax seed soaked in 3 tablespoons water for 10 minutes

8 ounces button mushrooms, chopped small

1 cup finely chopped green cabbage

1  medium red bell pepper, diced small

8  scallions, thinly sliced

Sauce

1/4 cup crushed pineapple

1/4 cup apple cider vinegar

3 tablespoons low-sodium tamari 

2 cloves minced garlic 

½ cup pitted dates soaked in warm water for 10 minutes, then drained 

1 teaspoon crushed red pepper, optional

2 tablespoons arrowroot powder, dissolved in ¼ cup of cold water

  1.  

Instructions

  1. Make the tofu: Preheat the oven to 375 degrees F. 

  2. Combine all ingredients in a large bowl and mix well.

  3. Using a small ice cream scoop, shape the tofu into dumplings, and place them on a non-stick baking sheet or one lined with silicon.

  4. Bake for 30-35 minutes until the dumplings are lightly browned and firm.

  5. Make the sauce: Combine the pineapple, vinegar, tamari, garlic, and dates in a blender. Process until smooth.

  6. Add the pineapple sauce to a sauce pan and cook over medium-low heat for 5 minutes.

  7. Add the arrowroot powder mixture and cook until the sauce is thickened, about 1 minute.

  8. To serve: Place the tofu dumplings on a serving plate and pour the sauce over them.

Chef Del