Ingredients
- Dumplings:
- 36 oz. firm tofu, mashed
- 2 Tbsp. peanut butter
- 2 Tbsp. low sodium soy sauce
- 8 scallions, chopped
- 1 bell pepper, diced
- 1½ cups mushrooms, chopped
- ¼ cup water chestnuts, diced
- Sauce:
- 1½ cups orange juice
- ¼ cup cider vinegar
- ¼ cup low sodium soy sauce
- 1 clove garlic, minced
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
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Instructions
- Preheat oven to 375ºF.
- In large bowl, mix all dumpling ingredients. Shape into 2 dozen 2″ balls and place on oiled or cooking sprayed baking sheet. Bake until golden and firm (45-50 minutes).
- When dumplings are 10-15 minutes from being finished, combine all the sauce ingredients except cornstarch and cold water in a saucepan. Bring to boil.
- Dissolve the cornstarch in the cold water. Slowly stir into boiling sauce and simmer until thick and clear (3-4 minutes). Pour over dumplings and serve immediately.