TOFU POTSTICKERS RECIPES

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SESAME TOFU POT STICKERS (VEGETARIAN POTSTICKERS) RECIPE ...



Sesame Tofu Pot Stickers (Vegetarian Potstickers) Recipe ... image

This is a Great recipe for Vegetarians and Non-Vegetarians a like. These Potstickers has such a full flavor that you won't know that your eating tofu. great for parties, main dishes, or appetizers. This pot sticker recipe is a great one to show off to your friends. ENJOY form Chef Travis W Holland

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 36 pot stickers, 8-10 serving(s)

Number Of Ingredients 15

1/3 cup green cabbage, Thinly Sliced (Organic)
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lb firm tofu, finely crumbled (Organic)
1 tablespoon ginger, minced (Organic)
1 1/2 tablespoons garlic, minced
2 tablespoons tamari
5 tablespoons toasted sesame oil
1 1/2 tablespoons brown rice vinegar
1/4 cup carrot, Shredded (Organic)
3 tablespoons cilantro, finely chopped (Organic)
2 cups water, filtered
1/2 tablespoon cornstarch
12 -18 wonton wrappers (depending on Package size)
2 tablespoons sunflower oil, for cooking the potstickers

Steps:

  • Note: If the Wonton Wrappers are a large size (5x5 inch) then cut into 4 equal squares. For Cornstarch water add 1 cup water to 1/2 tablespoon Cornstarch.
  • Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the garlic, cabbage, vinegar, carrots, ginger and a pinch of Salt and Pepper and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Add the Tamari and the other 2 Tablespoons of Toasted Sesame Oil Mixture together with the Crumbled Tofu, making sure it is completely mixed together. Add The Tofu to the Cabbage Mix in the Pan and cook for another 3-4 min on Med. High. Then toss it altogether in a bowl with cilantro and allow it to cool (Mix Well).
  • To make the potstickers lay a wonton wrapper flat and put about 1 teaspoon of the filling in the center. Dip your finger in the Cornstarch water and wet the edges of the wonton wrapper; this will help the potstickers seal when cooking. Bring the outside edges of the wonton wrapper together at a point in the middle over the filling and pinch it together to form a pouch. Continue with the remaining wrappers and filling.
  • To cook the potstickers, heat the sunflower oil in a large Non-Stick skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Be careful it might splatter. Allow the potstickers to steam for about 3 minutes, and then remove the skillet lid. Continue cooking until the water is completely evaporated.
  • By: Chef Travis W. Holland.

Nutrition Facts : Calories 171.6, FatContent 13.3, SaturatedFatContent 1.9, CholesterolContent 1.1, SodiumContent 618.9, CarbohydrateContent 9.7, FiberContent 0.8, SugarContent 0.6, ProteinContent 4.2

SHIITAKE TOFU POT STICKERS RECIPE - FOOD.COM



Shiitake Tofu Pot Stickers Recipe - Food.com image

This recipe comes from the popular "Rebar" cookbook, a local restaurant which specializes in vegan and organic foods. I find this recipe to be worth every minute, and is very versitle. Use ground pork if you don't like the tofu, don't use the wonton wrappers if you're worried about carbs, just eat the filling, or add to some cooked plain rice and cover with the sauce. The sauce in-itself if outstanding for all sorts of things. Get creative! I find it easier to do the dip the day before, just leave it in a container in the fridge, it will keep for 2 weeks. The tofu mixture is also easy to do the day before, leaving you only with making the wontons.

Total Time 2 hours

Prep Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 26

1 ounce dried shiitake mushroom
500 g firm tofu, drained
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon minced ginger
3 minced fresh garlic cloves
4 scallions, finely minced
1/4 teaspoon red chili pepper flakes
1/4 teaspoon salt
1/4 teaspoon cracked pepper
2 tablespoons soy sauce
2 tablespoons minced cilantro
30 wonton wrappers (Use whatever your local grocer stocks)
1 tablespoon cornstarch
4 tablespoons water
2 tablespoons sesame oil
1 1/2 teaspoons chili oil
3 garlic cloves
1/2 teaspoon red chili pepper flakes
2 tablespoons rice vinegar
1/2 cup soy sauce
1 cup water
1/4 cup honey
1 teaspoon cornstarch or 1 teaspoon arrowroot
2 limes, juice of
2 tablespoons minced cilantro

Steps:

  • Wontons:.
  • Place mushrooms in a bowl and cover with boiling water. Put plate on top to keep mushrooms submerged and soak for 1 hour. Drain, cool and finely chop. Set aside.
  • Drain pressed tofu and crumble. (If you are using pork just add to the pan when you should add tofu.)Heat oils in a skillet and saute the garlic, ginger, chile flakes and scallions until golden. Add tofu, pepper and soy sauce and saute until the mixture is dry and heated through (make sure pork is cooked). Cool and stir in cilantro.
  • Whisk cornstarch and water in small bowl. Take a wonton wrapper and hold it in palm of your hand. Place a teaspoon of filing in center or wonton. Lightly brush some cornstarch water along the edge of wonton with finger. Press edges together to form a half moon, making sure the filling remains packaged within, and edges are sealed. Wontons at this point can be frozen up to one month.
  • To cook, heat oil in heavy skillet until hot. Place wontons in oil and fry for several minutes until golden. Turn over and repeat. Drain on paper towel and serve warm.
  • Dipping Sauce:.
  • Heat oils in pot over medium-low heat. Add garlic and chiles and saute briefly. Do not let them burn. Stir in vinegar, soy sauce and water and bring to a boil. Reduce heat to simmer. Add honey and stir to dissolve. Mix cornstarch with few tablespoons or water in bowl and whisk into simmering liquid. Continue to simmer for 5 mintues. When sauce has thickened slightly remove from heat and let cool. Stir in lime juice and minced cilantry and set aside.

Nutrition Facts : Calories 547.2, FatContent 21.4, SaturatedFatContent 3.5, CholesterolContent 5.4, SodiumContent 3033.8, CarbohydrateContent 70, FiberContent 4.6, SugarContent 21.5, ProteinContent 25

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