GoodbyeGirl
from The Soy Zone
baked golden tofu dumplings with saucy dip
8 oz extra-firm tofu
4 t natural peanut butter
1 1/2 T tamari sauce
3 scallions, chopped
1 small green or red pepper, chopped
2 medium stalks celery, chopped
8 medium mushrooms, diced
3 water chestnuts, diced
1 medium sprig parsley, minced
3/4 c apple juice
2 t maple syrup or brown sugar
1 to 2 t tamari sauce
1 to 2 t apple cider vinegar
1/2 t ginger, grated
2 cloves garlic, pressed
1 to 2 t arrowroot powder dissolved in 1 to 2 t water
4 medium leaves kale, washed and de-stemmed
preheat oven to 375 degrees F.
mash tofu with fork until broken up. add peanut butter, tamari sauce, scallions, pepper, celery, mushrooms, water chestnuts, 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 the dumplings from clinging.
bake in oven for 30 minutes, or until golden brown.
meanwhile, combine apple juice, maple syrup, tamari 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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