Ginger Tofu Dumplings

These tasty plant-based and vegan morsels are sure to become a new favorite. Made with simple fresh ingredients and paired with a light dipping sauce.

Have you ever seen an ingredient in the grocery store and thought, “Oh, I need these!”?

There is no reason. No plan. Definitely not on the list.

That’s what happened when I went to get a couple packages of tofu during my last coronavirus grocery dash. Right there, sitting next to the only remaining package of tofu, was a package of wonton wrappers. You know I had to get them.

After a quick search for plant-based wontons, I found some Rabbit and Wolves for Vegan Sesame Tofu Dumplings and made a few tweaks by adding two of my favorite ingredients – fresh ginger and chili garlic sauce. They both add so much depth and flavor to Asian dishes.

To make these super easy and tasty Ginger Tofu Dumplings, you’ll need some super firm tofu, garlic, wonton wrappers, soy sauce, rice vinegar, sesame seeds, agave, sesame oil, fresh ginger, chili garlic sauce, and green onions. You’ll also need a cutting board and knife, steamer basket or metal colander, skillet, large pot (that the steamer fits securely on), and a small bowl of water.

If you don’t have a bamboo steamer basket, use a steamer or metal colander. You can also sauté these dumplings in a non-stick skillet. All produce delicious dumplings. Once steamed or sautéed, remove immediately from the pan so the dumplings don’t stick. I place mine on paper towels until I’m ready to serve them. It works great.

If you’re like me, you may not use all of your tasty ginger tofu filling. You can refrigerate it for a few days and repeat the process by making more delicious Ginger Tofu Dumplings OR even better, you can add chopped kale, leftover rice, and more chopped green onions.

That’s what I did. It was a fantastic side dish to these amazing little dumplings. But you can also use any leftover filling in Vegetable Fried Rice. Check out the photos of fried rice in this post… recipe coming soon, I promise.

I hope you enjoy these Ginger Tofu Dumplings as much as I do. 

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Instructions

1. Drain your tofu. If you aren’t using super firm, you’ll need to press your tofu. If you don’t have a tofu press, the easiest way to do this is to place your block of tofu on a plate and cover it with layers of paper towels, then add another plate, and place something heavy on top of the entire stack. Leave this while you prep your remaining ingredients.
2. Heat a large wok or skillet on the stove over medium heat. Add the sesame oil to the pan and crumble your tofu until it’s a nice even consistency over the bottom of your pan. Add the chopped garlic and stir until golden, 3-6 minutes.
3. Add the remaining ingredients (except for your wonton wrappers, of course) and stir occasionally until a nice golden brown, about 2-5 more minutes.
4. Turn off the stove and allow to cool slightly.

1. Place one wonton wrapper on a cutting board or plate with the points facing North and South, East and West. Place a small spoonful of filling in the center. Then, apply a line of water with your finger along two sides of the wonton wrapper. Bringing the north and South corners together, carefully fold one half over the other, sealing the edges together as you go. I found it easier to pick up the wonton after I brought the North and South points together. It was then really easy to seal the edges together since all the filling remained in the center instead of spilling out to the sides.

1. If you have a bamboo steamer basket, add each wonton leaving room between each so they don’t stick together. Steam over boiling water for 6-8 minutes. *IF you don’t have a bamboo steamer basket, you can use any type of steamer or metal colander. You can also sauté these dumplings.

Serve alongside with a dipping sauce of your choice. To make a great tasting dipping sauce, combine 1 T soy sauce, 1 T rice wine vinegar, 1 T ginger, 1-2 tsp chili-garlic sauce, and 3 T water.

Sprinkle with more sesame seeds and green onions, if desired.

If you’re like me, you may not have used all of your tasty filling. You can refrigerate it for a few days and repeat the process by making more delicious Ginger Tofu Dumplings OR even better, you can add chopped kale, leftover rice, and more chopped green onions. That’s what I did. It was a fantastic side dish to these amazing little dumplings.

The ginger tofu filling is also a great addition to Vegetable Stir Fry. Yum!

Ginger Tofu Dumplings

Rachele (Pebbles and Toast)

Tasty morsels made with simple fresh ingredients and paired with a light sauce.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Asian

Servings 4

Equipment

• steamer basket
• stove

Ingredients

  

• 1 Tofu 1 block Extra Firm or Super Firm
• 1 Tbsp Sesame Oil
• 1-2 Tbsp Garlic cloves finely minced
• 3 Tbsp Soy Sauce reduced sodium
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Agave Nectar
• 1 Tbsp Sesame Seeds
• 2 Tbsp Ginger finely minced or pureed
• 2 tsp Chile-garlic sauce
• 3-5 green onions chopped
• wonton wrappers

Instructions

 

• Drain your tofu. If you aren’t using super firm, you’ll also need to press your tofu. The easiest way to do this is to place your block of tofu on a plate and cover it with layers of paper towels, then add another plate, and place something heavy on top of the entire stack. Leave this while you prep your remaining ingredients.
• Heat a large wok or skillet on the stove over medium heat. Add the sesame oil to the pan and crumble your tofu until it’s a nice even consistency over the bottom of your pan. Add the chopped garlic and stir until golden, 3-6 minutes.
• Add the remaining ingredients (except for your wonton wrappers, of course) and stir occasionally until a nice golden brown, about 2-5 more minutes.
• Turn off the stove and allow to cool slightly.
• Place one wonton wrapper on a cutting board or plate with the points facing North and South, East and West. Place a small spoonful of filling in the center. Then, apply a line of water with your finger along two sides of the wonton wrapper. Bringing the north and South corners together, carefully fold one half over the other, sealing the edges together as you go. I found it easier to pick up the wonton after I brought the North and South points together. It was then really easy to seal the edges together since all the filling remained in the center instead of spilling out to the sides.
• If you have a bamboo steamer basket, add each wonton leaving room between each so they don't stick together. Steam over boiling water for 6-8 minutes. *IF you don't have a bamboo steamer basket, you can use any type of steamer or metal colander. Rabbit and wolves said you can sauté these dumplings but we didn't try that.
• Once steamed or sautéed, remove immediately so the dumplings don’t stick.
• Serve alongside with a dipping sauce of your choice. You can make one by combining 1 T soy sauce, 1 T rice wine vinegar, 1 T ginger, 1-2 tsp chili-garlic sauce, and 3 T water. Sprinkle with more sesame seeds and green onions, if desired.

Notes

* If you didn’t use all of your tasty filling, you can refrigerate it for a few days and repeat the process OR you can add chopped kale and leftover rice like we did. It was a fantastic side.

Keyword dumpling, steam, tofu, wonton wrapper