Chewy and Crispy Tofu Dumplings Vegan Recipe
Finding myself in the mood for something both a little chewy and a little crunchy, I decided I would try to make some tofu dumplings.
I didn't have and didn't want to use flour, so I thought rice would work instead. I also used some lentils for a little texture and chew.
One 14 oz pkg Extra Firm Tofu
1 Cup Dry White Rice
1/4 Cups Dry Lentils
2 Tbls Canola Oil
2 Tbls Water
1 Tbl Turmeric
2 Tsps Smoked Paprika
1 Tsp Garlic Powder
2 Tsps Thyme
1 Tsp Crushed Pepper Flakes
1 Tsp Black Pepper
1 1/2 Tbls Salt
You'll need to drain the tofu, wrap it in a kitchen towel and place it in the fridge to dry overnight. This is essential. Once your tofu is ready you can begin the rest of the process.
Start by grinding both the rice and the lentils in a spice grinder until they are powder.
Add everything to your food processor. Pulse until a fairly dense, slightly wet dough is formed.
Cover the chute of the food processor with plastic wrap and place it in the fridge for at least 30 minutes. An hour is better.
Turn the dough out onto a clean surface and form it into a 1 inch high disc shape. Use a 1/2 ring cutter to cut the dumplings out and place them on a sheet tray. Keep forming any excess dough back into a disc and continue cutting more dumplings until you've used up all the dough.
Lube a large non-stick skillet with 1 Tbl of canola oil and heat on medium high until the oil starts to shimmer.
Place the dumpling into the pan.
Allow to cook undisturbed for several minutes. Use a pair of plastic tipped tongs to check if they are golden brown. When they are turn them over and let them brown on the other side.
One more great way to prepare and enjoy tofu.