Ingredients:
36 ounces firm tofu, mashed
2 tablespoons peanut butter
3 tablespoons Braggs liquid aminos
8 scallions, chopped
1 green peppers, diced
1 1/2 cups mushrooms, chopped
1/4 cup water chestnuts, diced
1 1/2 cups juice, see note
1/4 cup cider vinegar
1/4 cup Braggs liquid aminos
1 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cold water
Directions:
In large bowl mix all dumpling ingredients. Shape into 2 dozen 2-in balls and place on oiled or Pam’d baking sheet.
Bake at 375F for 45 minutes or until golden and firm.
Combine all the sauce except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. Serve with rice and steamed veggies.
Note: The sauce recipe begins with the 1 1/2 cup juice. Orange, apple or pineapple juice may be used either alone or in combination for the 1 1/2. I used straight pineapple juice. The tofu should be cotton also called water-packed. Silken firm is too soft for the dumplings to keep their shape. However it tastes just as good and can be used as a topping to rice and veggies.
Servings: 4-6
Time preparation: 30 min.
Time total: 75 min.