Crispy Tofu Vegetable Dumplings with Shiitakes & Chile Dipping Sauce
- 2 Servings
- mins Prep Time
- 15 mins Total Time
Created by The Purple Carrot
2 tsp minced garlic
2 tsp minced ginger
2 tsp toasted white sesame seeds
¼ cup tamari
1 tbsp seasoned rice vinegar
2 tsp turbinado sugar
1 tbsp chile garlic sauce
2 tbsp toasted sesame oil
1 bunch scallions
1 tbsp vegetable oil
8 oz sliced shiitake mushrooms
1 package Nasoya Tofu Vegetable Dumplings
- Add the minced garlic, minced ginger, sesame seeds, tamari, rice vinegar, turbinado sugar, chile garlic sauce, 1 tbsp sesame oil, and 2 tbsp water to a medium bowl. Whisk chile dipping sauce to combine.
- Trim the scallions and cut into 2 inch pieces. Place a large nonstick skillet over medium-high heat with the vegetable oil. Once hot, add the sliced scallions and shiitakes and cook until the mushrooms are tender and the scallions are charred in places. Transfer vegetables to a plate.
- Return the skillet to medium heat with the remaining tbsp sesame oil. Add the dumplings and cook until browned and crispy, about 2 to 3 minutes per side. Add ⅓ cup water, cover the skillet, and steam dumplings until the water evaporates, about 2 to 4 minutes. Remove the cover and cook dumplings, undisturbed, 1 minute more.
- Add the shiitakes and scallions back to the skillet and toss to combine. Divide the crispy tofu vegetable dumplings between large plates and serve with chile dipping sauce. Enjoy!