Vegan Tofu Bok Choy Potstickers
Ingredients
- 1/2 block firm tofu
- 8 Chinese mushroom caps
- 2 teaspoons black bean sauce or 2 teaspoons soy sauce plus 1/2 teaspoon maple syrup
- 1 pound bok choy
- 1 package dumpling wrappers
- Sesame oil
- Salt and pepper to taste
Preparation
Drain and pat dry the tofu, then cut into small cubes
Soak the Chinese mushrooms until soft, then chop them
Wash the bok choy and julienne it into thin strips
In a bowl, mix the tofu, mushrooms, bok choy, black bean sauce or substitute, sesame oil, salt, and pepper to form the filling
Place a small amount of filling in the center of each dumpling wrapper, fold and seal the edges
Heat oil in a skillet over medium heat, add the potstickers, and fry until the bottoms are golden brown
Add a small amount of water to the skillet, cover, and steam until the potstickers are cooked through and the wrappers are tender
Notes
This recipe is vegan and can be adjusted for taste with seasonings
