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New! Vegan Dumplings & Cauliflower Fried Rice

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Vegan Dumplings & Cauliflower Fried Rice
  • - Servings
  • 10 mins Prep Time
  • 25 mins Total Time

Ingredients

Created by Living the Gourmet

1 pkg Nasoya tofu vegetable dumplings
1 head cauliflower
2 cloves garlic, grated
2 large carrot sticks, diced
1 cup cremini mushrooms, sliced
1 bunch scallions, finely chopped
Toasted sesame seeds for garnish, optional
½ cup green peas
Sesame oil

For the sauce:
1 tbsp fresh ginger, grated
3 tbsp soy sauce
3 tbsp teriyaki sauce
Juice of ½ orange
2 tsp hot chili paste
1 tbsp apricot preserves

Preparation

  1. In a small bowl, whisk together all the ingredients for the sauce. Set aside.
  2. In the food processor, 'rice' your cauliflower florets.
  3. Heat a large frying pan with sesame oil. Sautee the garlic, carrots, mushrooms, peas, and scallions until all the water has cooked out of the mushrooms, about 10 minutes. With a slotted spoon, remove the sautéed vegetables from the pan and discard the broth from the pan.
  4. Return the pan to the heat, and cook the riced cauliflower for about 5 minutes, just until it has softened. Add the sautéed vegetables back to the pan, toss in with the cauliflower. Add the sauce to the pan, toss again until well-incorporated.
  5. In a separate frying pan, cook dumplings according to package.
  6. Transfer the rice to the serving bowl and top with toasted sesame seeds if desired and pair with dumplings. Enjoy!

Nasoya products used in this recipe:

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    Did You Know?


    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!