Vegan Tofu and Mushroom Dumplings
Stuffed with a super flavorful and satisfying mix of tofu and mushrooms, they are sure to become a favorite!
Servings: 3 people
Ingredients
- 1/2 block tofu drained, pressed to remove water, and crumbled
- 1/2 tsp sesame oil
- 1 cup white mushrooms chopped
- 1 tsp dark soy sauce can sub regular soy sauce or tamari
- 2 tbsp of the sauce below (whisk ingredients together in a bowl)
- 3.5 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp chili garlic sauce can sub sambal
- 1.5 tbsp sesame oil
- 1 tsp reduced sodium soy sauce can sub tamari
- 1/2 tbsp agave can sub maple syrup
- 1/4 tsp garlic powder
- Garnish: sesame seeds, red chili flakes, finely chopped cilantro
Instructions
- In a pan, add tofu, mushrooms, oil, cook for 7-10 min stirring often, until starting to brown. Add dark soy sauce and 2 tbsp sauce. Stir, cook 1 min.
- Put some water in small bowl. Have the filling mixture and wonton wrappers handy. Take 1 tbsp of tofu mixture, place in center of wonton wrapper. With finger, wet two adjacent edges of wonton square.
- Fold over other two sides, press down firmly, squeezing out air. You should have a triangle. Fold in two sides of the triangle to overlap each other, secure with bit of water, press firmly.
- Once all are folded, cook dumplings for 3 to 5 min (until wrapper is fully cooked) in steamer or large pan with some water in bottom and covered, as a makeshift steamer. Just be extremely careful when handling the dumplings, to avoid breaking them.
- Remove to serving plate, brush with the sauce, top with garnish and serve with the rest of the sauce as a dipping sauce.