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Vegetarian Baked Golden Tofu Dumplings With Spicy Dip

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Vegetarian Baked Golden Tofu Dumplings With Spicy Dip

From The Soy Zone by Barry Sears

 

Dumplings

8 ounces extra-firm tofu

4 teaspoons natural peanut butter

1 1/2 tablespoons 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

 

Sauce

3/4 cup apple juice

2 teaspoons maple syrup or brown sugar

1 to 2 teaspoons tamari sauce

1 to 2 teaspoons apple cider vinegar

Optional: 1/2 teaspoon ginger, grated

2 cloves garlic, pressed

1 to 2 teaspoons arrowroot powder dissolved in 1 to 2 teaspoons water

4 medium leaves kale, washed and de-stemmed

 

1. Preheat oven to 375 F.

2. Mash tofu with fork or potato masher until broken up. Add peanut butter,

tamari sauce, scallions, pepper, celery, mushrooms, water chestnuts, and

parsley. Mix well.

3. Form the tofu mixture into golf ball-sized dumplings, and place on

lightly

oiled cookie sheet. Rinse hands in cold water periodically to keep dumplings

from clinging.

4. Bake in oven for 30 minutes, or until golden brown.

5. 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.

6. Steam kale for 5 to 7 minutes.

7. Serve dumplings on a bed of steamed kale with a small dish of sauce on

the

side.

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