 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This was our 2004 Thanksgiving dinner. A Moosewood recipe. The results were excellent. Per my cousin Amysauntjo: Husband said It's a keeper. He took it to the non vegetarian diabetic in the family who hates tofu figuring she would refuse and he could keep it for when he visited. She loved it. He said she didn't even thank him because she was busy eating it. Per Us.. The wife and I both loved it. And she did the same thing to us when we shared it with her. I assumed she wouldn't eat it the wife said all she said was OHH GOOD I like this. and dove right in. Ingredients:
36 ounces firm tofu, mashed |
2 tablespoons peanut butter |
3 tablespoons braggs liquid aminos |
8 scallions, chopped |
1 green pepper, diced |
1 1/2 cups mushrooms, chopped |
1/4 cup water chestnut, diced |
1 1/2 cups juice, see note |
1/4 cup cider vinegar |
1/4 cup braggs liquid aminos |
1 garlic clove, minced |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. In large bowl mix all dumpling ingredients. Shape into 2 dozen 2-in balls and place on oiled or Pam'd baking sheet.
2. Bake at 375F for 45 minutes or until golden and firm.
3. Combine all the sauce except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. Serve with rice and steamed veggies.
4. Note: The sauce recipe begins with the 1 1/2 cup juice. Orange, apple or pineapple juice may be used either alone or in combination for the 1 1/2. I used straight pineapple juice. The tofu should be cotton also called water-packed. Silken firm is too soft for the dumplings to keep their shape. However it tastes just as good and can be used as a topping to rice and veggies.
|
|