Tofu: Spinach and Tofu Dumplings

Photo by Judi B.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • DUMPLINGS

  • 5

    ounces baby spinach (5 packed cups)

  • 5

    ounces firm tofu, cut into 1/4-inch dice

  • 2 1/2

    tablespoons cornstarch

  • 2

    small jalapeños, seeded and minced

  • 1 1/2

    tablespoons soy sauce

  • 1 1/2

    teaspoons Asian sesame oil

  • Salt and freshly ground pepper

  • 45

    About 45 square wonton wrappers (from 1 package)

  • DIPPING SAUCE

  • 1/4

    cup plus 2 tablespoons soy sauce

  • 2

    tablespoons unseasoned rice vinegar

  • 1

    teaspoon honey

Directions

1.Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot. Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper. Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling. In a small serving bowl, stir the soy sauce with the vinegar and honey. Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce. NOTES One Dumpling 32 cal, 0.4 gm total fat, 0 gm saturated fat, 6 gm carb, 0.3 gm fiber.

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