Prep 30 mins
Cook 45 mins
This was our 2004 Thanksgiving dinner. A Moosewood recipe. The results were excellent. Per my cousin Amysauntjo: Husband said "It's a keeper." He took it to the non vegetarian diabetic in the family who hates tofu figuring she would refuse and he could keep it for when he visited. She loved it. He said she didn't even thank him because she was busy eating it. Per Us.. The wife and I both loved it. And she did the same thing to us when we shared it with her. I assumed she wouldn't eat it the wife said all she said was "OHH GOOD I like this." and dove right in.
- 1020.58 g firm tofu, mashed
- 29.58 ml peanut butter
- 44.37 ml Braggs liquid aminos
- 8 scallions, chopped
- 1 green pepper, diced
- 354.88 ml mushrooms, chopped
- 59.14 ml water chestnut, diced
- 354.88 ml juice, see note
- 59.14 ml cider vinegar
- 59.14 ml Braggs liquid aminos
- 1 garlic clove, minced
- 29.58 ml cornstarch
- 29.58 ml cold water
- 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.
These are sooooooo good! I didn't have high hope as I was mixing it all together, it didn't seem there was going to all that much flavor, but there was plenty and it the flavor was perfect! I almost left the water chestnuts out and I'm glad I didn't, they really added the extra little something. I use of for the sauce, it is plenty sweet, but goes well with the jewels. I wouldn't change a thing. I only made 1/3 of the recipe and wish I would have made the whole batch. I wonder if these freeze well? Thanks so much for sharing this total keeper recipe.
This was very yummy! I found the sauce really sweet when I tasted it by itself (I used pineapple juice). But when it's put together with the meatballs, the two really went together well. I served it over barley. Very hearty and good. The only issue I had was that my meatballs didn't stick together very well. Not sure why! Thanks so much for sharing! :O)