Vegan Tofu and Bok Choy Potstickers
Ingredients
- 1/2 block of firm tofu, drained and pat dry and cut into small cubes
- 8 caps of Chinese mushrooms, soaked until soft, chopped
- 2 tsp black bean sauce (substitute with 2 tsp soy sauce + 1/2 tsp maple syrup)
- 1 lb bok choy, washed and julienned into thin strips
- 1 package of dumpling wrapper
- sesame oil
- salt and pepper to taste
Preparation
Drain and pat dry the firm tofu, then cut it into small cubes
Soak the Chinese mushrooms until soft and chop them
Mix the tofu, mushrooms, black bean sauce (or substitute), bok choy, and season with salt and pepper to create the filling
Place the filling into dumpling wrappers and seal them by folding and pressing the edges
Heat sesame oil in a skillet over medium heat and pan-fry the potstickers until the bottoms are golden brown
Add a small amount of water to the skillet, cover, and steam until the wrappers are cooked through and the filling is heated
Tips
For the black bean sauce substitute, use 2 teaspoons soy sauce and 1/2 teaspoon maple syrup to achieve a similar flavor
Ensure the tofu is well-drained to prevent the filling from becoming too watery
Adjust salt and pepper to taste based on personal preference
