Many of us are doing our best to eat better food and be healthier in 2019. James O'Shea from the West Street Grill is showing us a simple and delicious recipe for organic tofu vegetable dumplings to help keep you on track! Visit weststreetgrill.com to learn more.
Organic Tofu Vegetable Dumplings
1 Package 9 oz. (Organic Vegan) Nasoya Brand (Stop & Shop) or ask your local grocer.
To Pan Fry:
Heat a large non-stick pan over medium high heat and add 2 tbs. of Olive or Vegetable Oil. Swirl the oil around the pan and place back on the heat. Carefully add the dumplings and pan fry on one side for 3 to 4 minutes until golden. Add 1/3 cup of filtered water and place the cover on the pan immediately to steam the dumplings and avoid an oily mess. Cook for 3 minutes or so, until the water evaporates, and the dumplings are steamed and hot in the center. Check one and test by dipping into the sauce. Divide the dumplings into 2 deep plates. To Boil the dumplings: Drop the dumplings into a large pot of boiling lightly salted water, carefully. Boil for one minute and then turn down the heat a little, for a good simmer. Cook for 2 plus minutes or more. Scoop the dumplings from the water, draining. Use a slotted spoon or a spider scooper. Avoid overcooking. Divide and place into 2 deep plates. Serve with the dipping Sauce.
Dipping Sauce for Dumplings:
4 TBSP. of Bragg Liquid Aminos or low sodium soy sauce.
2 TBSP. of Bragg Apple Cider Vinegar (or a little more to taste)
1 TBSP. of toasted sesame oil
1 TBSP. agave nectar
Whisk all together Serve in small dipping dishes to accompany the dumplings. (I add a good pinch of pickled ginger in the center of the dip for extra flavor. You may only need to use half of this recipe or less for two people. You can double the recipe and toss with Asian Greens for a quick Asian dressed salad, garnish with a julienne of carrots and cilantro. Dumplings can also be served with a salad of crisp bitter greens and cabbages using the dipping sauce as a dressing.