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

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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.

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