Vegan Curry Tofu Dumplings 🤤🥟🥣 Created by @hellolisalin 💛
Shared Via @GlowingPlants ✨🌿 #GliwingPlants
14-ounce package of firm tofu
1 1/2 tablespoons vegetable or olive oil, plus more for frying dumplings
1/3 cup chopped shallots
2 tablespoons minced ginger
3 cloves garlic, minced
2 cups finely sliced napa cabbage
2 scallions, finely sliced
2 tablespoons red curry paste
2 tablespoons coconut milk
1 teaspoon salt
40 to 50 round dumpling wrappers
water for wrapping dumplings, plus more for cooking
Dipping Sauce ~
1/4 cup soy sauce
2 teaspoons sugar
Press the tofu: Drain the tofu from the package and wrap the tofu with a layer of paper towels. Place the block of tofu on top of a plate and place a small stack of plates over the tofu. Let it rest for 15 to 20 minutes. Unwrap the tofu block and divide it into 2 pieces. Crumble the tofu by squeezing it in your hands. Set the crumbled tofu aside.
Cook the filling: Heat 1 1/2 tablespoons of oil in a large pan. Add the shallots and cook for 2 minutes. Add the ginger and garlic and cook a minute more. Next, add the cabbage and scallions and cook until the cabbage starts to wilt, about 2 minutes. Transfer the tofu to the pan. Add the red curry paste, coconut milk, and salt to the pan, and stir to coat the tofu and vegetables. Turn off the heat. Transfer the filling to a large bowl and let it cool for 15 minutes.
Make the dipping sauce: Mix the dipping sauce ingredients together, until the sugar dissolves. Set the dipping sauce aside.
Prep the dumpling-making station: Fill a small bowl with water for wrapping the dumplings. Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. Get a spoon for scooping the dumpling filling.
Recipe continued in the comments ⬇️