Mapo Tofu Dumplings with Bok Choy & Sweet Chile Sauce

Mapo Tofu Dumplings

with Bok Choy & Sweet Chile Sauce

dinner

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
690
FAT
19g
CARBOHYDRATES
104g
PROTEIN
27g

MAIN INGREDIENTS

  1. 2 tbsp fermented black beans
  2. 2 garlic cloves
  3. 1 oz fresh ginger
  4. 2 scallions
  5. ⅓ cup walnuts
  6. 6 oz baby bok choy
  7. 7.5 oz Nasoya® Organic Extra Firm Tofu
  8. 1 tbsp red miso paste
  9. 14 dumpling wrappers
  10. 8 oz precooked brown rice
  11. 3 tbsp sweet chile sauce
  12. 1 tbsp vegetable oil*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet with lid

INSTRUCTIONS

1
Prepare the produce

Rinse the fermented black beans and finely chop. Peel and mince the garlic. Peel and mince 2 tsp ginger. Mince the scallions. Finely chop the walnuts. Halve the baby bok choy lengthwise. Reserve half of the tofu for another use. Drain the tofu, then pat dry with paper towels.

2
Make the filling

Add the fermented black beans, minced garlic, minced ginger, minced scallions, chopped walnuts, and red miso paste to a medium bowl. Stir to combine. Crumble the tofu into small pieces into the bowl. Gently toss until the dumpling filling is evenly combined.

3
Make the dumplings

Lay the dumpling wrappers on a work surface. Fill a small bowl with cold water. Use a tablespoon to measure out the dumpling filling and place in the center of each wrapper. Dip your finger into the water and wet the rim of the wrapper. Fold the wrappers over the filling and press down to seal, pinching the edge tightly.

4
Cook the dumplings

Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add the dumplings and cook until browned and crispy, about 2 to 3 minutes. Flip the dumplings and cook an additional minute. Add ⅓ cup water, reduce heat to medium, and cover. Steam until the dumplings are tender and the water has evaporated, about 3 to 4 minutes. Divide the dumplings between large plates.

5
Sear the bok choy

Return the skillet to medium-high heat, no need to rinse. Add the halved bok choy cut side down and cook until well browned, about 3 to 5 minutes. Add 2 tbsp water and cover. Steam until fork-tender, about 1 to 3 minutes.

6
Serve

Make a small tear in the top of the precooked brown rice bag and microwave for 1 minute. Divide the brown rice between the plates with the mapo tofu dumplings and seared bok choy. Serve with sweet chile sauce for dipping. Enjoy!