Tofu Edamame Dumplings
with Broccoli Slaw & Sweet Chile Sauce
View Full Nutrition Label
Get Recipes Delivered
- 7.5 oz Nasoya® Organic Extra Firm Tofu
- 6 oz broccoli florets
- 1 carrot
- ¼ oz fresh mint
- 2 garlic cloves
- 1 tbsp sesame oil
- 2 tsp rice vinegar
- ¼ cup edamame
- 14 dumpling wrappers
- 2 tbsp sweet chile sauce
- Salt and pepper*
- vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
Drain the tofu and reserve half for personal use. Pat the remaining half dry with paper towels. Cut the broccoli florets into bite-sized pieces. Using the large side of a box grater, grate the carrot. Pick the mint leaves from the stems and roughly chop. Peel the garlic.
Add the broccoli florets and shredded carrot to a large bowl. Toss with sesame oil, rice vinegar, and a pinch of salt and pepper.
Add the tofu, mint leaves, garlic, and a pinch of salt and pepper to a food processor. Blend until well combined, scraping down the sides as necessary. Add the edamame and blend until roughly combined, about 7 to 10 pulses.
Lay the dumpling wrappers out on a flat surface. Fill a small bowl with cold water. Use a tablespoon to measure scoops of the dumpling filling and place them 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.
Place a large nonstick skillet over medium heat with the sesame oil. Once hot, add dumplings and cook until browned and crispy, about 2 to 3 minutes. Flip dumplings and cook an additional minute. Add ⅓ cup water, reduce heat to medium, and cover. Steam dumplings until tender and the water has evaporated, about 3 to 4 minutes.
Divide the tofu edamame dumplings between plates. Serve with a side of broccoli slaw and sweet chili dipping sauce. Dig in!