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Buddha’s Jewels




Source of Recipe


modified from Moosewood


Recipe Introduction


This was a Moosewood recipe. It makes a nice savory Croquette style dumpling. The closest description I can give is similar to Chicken Croquettes with Gravy. This dish was popular with the diabetic in our family who hates tofu. She had no clue there was a bit of tofu in there.


List of Ingredients




Dumplings

* 36 ounces firm tofu , mashed
* 3 tablespoons Braggs liquid aminos
* 8 scallions , chopped
* 1 green pepper , diced
* 1 1/2 cups mushrooms , chopped
* 1/4 cup water chestnuts , diced

Sauce

* 1 1/2 cups juice , see note
* 1/4 cup cider vinegar
* 1/4 cup Braggs liquid aminos
* 1 garlic clove , minced
* 2 tablespoons cornstarch
* 2 tablespoons cold water

I

Recipe



Note the original called for 2 tablespoons peanut butter in the dumplings.

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.

Serving Size: 4-6