Tofu & Vermicelli Dumplings with Carrot Salad

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 45 minutes
  • Total time 2 hours
  • Portion size 50 servings

Ingredients

Method

In large skillet, heat 1 tbsp oil over medium heat; cook tofu, carrots and ginger, stirring, for 2 minutes. Remove skillet from heat; stir in vermicelli, green onions, hoisin, sriracha, cider vinegar, lemon juice and zest. Season with salt and pepper. Transfer mixture to bowl; refrigerate for at least 10 minutes.

Lay 10 wrappers on work surface. Place 1 tbsp tofu filling in center of each wrapper. Brush edges with a little water; fold each wrapper into triangle, pressing gently to seal. Place on parchment paper-lined baking sheet. Repeat with remaining filling and wrappers. Cover with tea towel; refrigerate for 30 minutes. (Make-ahead: Can be refrigerated overnight or frozen for up to 3 months.)

In wok, heat half of the remaining oil over medium heat; cook half of the dumplings for 3 to 4 minutes per side or until golden. Transfer to paper towel-lined baking sheet. In batches, cook remaining dumplings, adding remaining oil as needed. Serve with Carrot Salad.

Test Kitchen Tip: If freezing dumplings, cook from frozen. Increase cooking time by 2 to 4 minutes.

 

CARROT SALAD

In bowl, whisk together ½ cup grapeseed oil, ¼ cup maple syrup, ¼ cup low-sodium soy sauce, and 2 tbsp unseasoned rice vinegar; season with salt and pepper. Add 4 cups thinly sliced carrots, 1 cup thinly sliced radishes, ½ red onion, thinly sliced, and ½ fennel bulb, finely sliced. Refrigerate until ready to serve.

 

Nutritional facts PER 6 DUMPLINGS (with salad): about

  • Calories 495
  • Total fat 23 g
  • Saturated fat 3 g
  • Cholesterol 5 mg
  • Sodium 885 mg
  • Total carbohydrate 54 g
  • Fibre 6 g
  • Sugars 12 g
  • Protein 18 g
  • Iron 4 mg
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Tofu & Vermicelli Dumplings with Carrot Salad

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