Sweet and Sour Tofu Dumplings
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.
Serves 6
Ingredients
- 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
- ¼ cup crushed pineapple
- ¼ 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
Instructions
- Make the tofu: Preheat the oven to 375 degrees F.
- Combine all ingredients in a large bowl and mix well.
- 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.
- Bake for 30-35 minutes until the dumplings are lightly browned and firm.
- Make the sauce: Combine the pineapple, vinegar, tamari, garlic, and dates in a blender. Process until smooth.
- Add the pineapple mixture to a sauce pan and cook over medium-low heat for 5 minutes.
- Add the arrowroot powder mixture and cook until the sauce is thickened, about 1 minute.
- To serve: Place the tofu dumplings on a serving plate and pour the sauce over them.
Tried this recipe?Let us know how it was!