Vegan Tofu Bok Choy Potstickers
Ingredients
- 1/2 block firm tofu
- 8 caps Chinese mushrooms
- 2 tsp black bean sauce (substitute with 2 tsp soy sauce + 1/2 tsp maple syrup)
- 1 lb bok choy
- 1 package dumpling wrapper
- sesame oil
- salt and pepper to taste
Preparation
Place julienned bok choy in a large bowl with 1/2 tsp salt, gently fold together using hands, and set aside for 15-20 minutes.
In a heated pan with 1 tsp oil, saute mushrooms until lightly brown, add black bean sauce, stir until well combined, and set aside.
Pan fry tofu cubes until lightly brown and place in the same bowl as the mushrooms.
Squeeze out as much liquid as possible from the bok choy using a cheesecloth or palms, add to the tofu mixture, combine well, and season to taste.
Place a dollop of mixture in the middle of a dumpling wrapper, moisten the edge with water, pleat to seal, and repeat until mixture is used up.
In a heated pan with oil, place dumplings bottom side down and cook until brownish, then add enough boiling water to partially cover, cover with lid, turn heat to low-medium, and simmer until water is absorbed.
Serve with gingery black vinegar and chili.
