For this application I recommend firm, but not extra firm tofu.
1/4 cup low sodium soy sauce
3 tbls sriracha
1/4 cup canola oil
One 12-14 ounce package tofu
Cut tofu into one inch cubes. Marinate overnight in the fridge. Small pieces more easily absorb more of the marinade. After the tofu has marinated mash it with a fork until the tofu and marinade form a smooth, loose batter.
1-2 cups all purpose flour
1 tsp baking powder
1/2-3/4 cup beer
All of the the tofu/marinade batter
Lightly whisk together 1 cup flour and baking powder. Pour in 1/2 cup beer. Whisk lightly to form a batter. Gently fold in tofu/marinade mixture. Stir as little as possible. You don't want to create gluten in the flour as this will turn your dumpling chewy. We want the end result batter to be somewhat loose, but just barely able to retain its shape. Add additional flour or beer as needed to achieve the correct consistency. Still stirring as little as possible.
My original thought was to fry these guys, but they turned out much better sauteed in a barely greased, non-stick skillet.
Drop by big spoonfuls into a hot pan and brown on both sides. You can use a ring cutter to make them pretty after they've cooled some.
3 oz packet dry ramen noodles, soy flavored
1 cup water
3 chile de arbol, broken, deseeded
1 guajillo pepper, broken, desseded
3 cloves garlic, thinly sliced
1/4 diced white onion
1 tbl minced jalapeno
1/2 cup kale, torn into small pieces
Cook noodles, flavor packet and all other ingredients except kale in the water in a small pot. Bring to a boil and simmer 2 minutes. Add kale and simmer 1 more minute.