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© 2019 Ching He Huang. All rights reserved.

Vegan Smoked Tofu Dumplings

Serves : 2 Preparation 30 mins Cooking 15 mins Total 45

Nutrition facts: 342.00 calories 13.40g protein 59.30g carbs 13.00g sugars 6.60g fat 1.20g 5.40g fibre 2755.00mg sodium

Ingredients: 1 inch Fresh root ginger, peeled and finely grated 40g, mashed up Organic firm Tofu 1 tablespoon Lee Kum Kee Mushroom Sauce 10 sheets Dumpling Sheets, shop bought 50g, cubed Smoked Tofu 60g, finely chopped Tenderstem Broccoli 1, finely chopped Spring onion For the Seasoning: 1/4 teaspoon Salt 1/4 cube, grated Vegetable stock 1/4 teaspoon Sugar 1/4 teaspoon Ground white pepper 1/2 teaspoon Pure Sesame Oil For the hot and sour soup broth: 700ml Organic vegetable stock 100g, whole Oyster mushrooms 50, sliced on deep angle French bean 2 tablespoons Lee Kum Kee Premium Light Soy Sauce 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 2 pinches Ground white pepper 1/2, sliced Red chilli For the garnish: sliced Spring onion julienne pieces Red chilli as needed Fresh coriander leaves

Inspired by the Soup Dumpling at Taikang Tang Bao

These Vegan dumplings are an umami hit of deliciousness. The trick is marinating the tofu in the mushroom sauce for a richer flavour.

Vegan Smoked Tofu Dumplings

Serves : 2
Preparation time 30 Minutes
Cooking time 15 Minutes

per serving

Cals

342.00

Protein (g)

13.40

Carbs (g)

59.30

Sugars (g)

13.00

Fat (g)

6.60

Sat Fat (g)

1.20

Fibre (g)

5.40

Sodium (mg)

2755.00

vegetarian tofu

Source from

Ching He Huang Web Site

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About the recipe

Inspired by the Soup Dumpling at Taikang Tang Bao

These Vegan dumplings are an umami hit of deliciousness. The trick is marinating the tofu in the mushroom sauce for a richer flavour.

Ingredients

Fresh root ginger, peeled and finely grated - 1 inch
Organic firm Tofu - 40g, mashed up
Lee Kum Kee Mushroom Sauce - 1 tablespoon
Dumpling Sheets, shop bought - 10 sheets
Smoked Tofu - 50g, cubed
Tenderstem Broccoli - 60g, finely chopped
Spring onion - 1, finely chopped

For the Seasoning

Salt - 1/4 teaspoon
Vegetable stock - 1/4 cube, grated
Sugar - 1/4 teaspoon
Ground white pepper - 1/4 teaspoon
Pure Sesame Oil - 1/2 teaspoon

For the hot and sour soup broth

Organic vegetable stock - 700ml
Oyster mushrooms - 100g, whole
French bean - 50, sliced on deep angle
Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Ground white pepper - 2 pinches
Red chilli - 1/2, sliced

For the garnish

Spring onion - sliced
Red chilli - julienne pieces
Fresh coriander leaves - as needed

Steps

Finely chop the Tenderstem broccoli.
In a bowl, mix thoroughly the grated ginger and spring onion with the tofu and the smoked tofu. Add the rest of the seasoning ingredients listed and mix well.
Place a dumpling skin between your palm and fingers, put 2 generous teaspoons of the vegetable mixture in the middle of the skin and fold one half over the other. Dip your finger in water and wet all around the edges of the dumpling. Press to seal the edge together. To make the dumpling more decorative, fold the ends.
Heat a pan and add 1 litre of organic vegetable stock, add the water, Oyster mushrooms, French beans, rice vinegar, light soy sauce, dark soy sauce, ground white pepper, sliced red chilli and bring to the boil.
In a separate pan, bring some water to the boil and gently drop the dumplings into the boiling water. Continue to cook the dumplings in water, stirring occasionally to prevent sticking. The dumplings are cooked when they all float on the surface (about 2-3 minutes).
Remove the dumplings from the pan using a slotted spoon and transfer the dumplings to soup serving bowls. (The dumplings cooked in this way are ready to eat, they are known as “water-cooked” “shui jiao” so you can serve them with your favourite dipping sauce).
To serve the dumplings in a hot and sour soup broth, ladle over the hot and sour broth and cover the dumplings. Garnish with finely chopped spring onions, red chillies and coriander and serve immediately.

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Ingredients

Fresh root ginger, peeled and finely grated - 1 inch
Organic firm Tofu - 40g, mashed up
Lee Kum Kee Mushroom Sauce - 1 tablespoon
Dumpling Sheets, shop bought - 10 sheets
Smoked Tofu - 50g, cubed
Tenderstem Broccoli - 60g, finely chopped
Spring onion - 1, finely chopped

For the Seasoning

Salt - 1/4 teaspoon
Vegetable stock - 1/4 cube, grated
Sugar - 1/4 teaspoon
Ground white pepper - 1/4 teaspoon
Pure Sesame Oil - 1/2 teaspoon

For the hot and sour soup broth

Organic vegetable stock - 700ml
Oyster mushrooms - 100g, whole
French bean - 50, sliced on deep angle
Lee Kum Kee Premium Light Soy Sauce - 2 tablespoons
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Ground white pepper - 2 pinches
Red chilli - 1/2, sliced

For the garnish

Spring onion - sliced
Red chilli - julienne pieces
Fresh coriander leaves - as needed