Vegan Gluten-Free Dumplings with Pan-Fried Tofu

Delight in these savory vegan and gluten-free dumplings, stuffed with a vibrant mixture of mango, kale, and corn, wrapped in rice paper, and seasoned with a flavorful blend. Dumplings are pan-fried to perfection, adding a delightful crispness and mouthwatering.

Ingredients

For the Dumplings:

100g tofu, pressed and cut into small cubes
1/2 mango, peeled and diced
1 kale leaf, finely chopped
1 tsp corn kernels, fresh or frozen
1 rice paper wrapper (add another sheet if needed)
1 tbsp sesame oil

For the Baked Tofu:

2 tsp soy sauce (gluten-free)
a pinch of chili pepper
1 tbsp sesame oil
1 tbsp cornstarch
1 tsp miso paste
1 tsp hot water

For Dipping Sauce:

1 tsp soy sauce (gluten-free)
1 tsp sesame oil

Instructions

Prepare the Baked Tofu:
- In a bowl, combine soy sauce, chili pepper, sesame oil, cornstarch, and miso paste dissolved in hot water. Whisk until smooth.
- Toss tofu cubes in the marinade.
Pan-Fry the Tofu:
- Heat a non-stick pan over medium heat and add sesame oil.
- Add the marinated tofu to the pan and fry until all sides are brown. Gradually reduce the heat to low to prevent burning. Set aside to cool.
Assemble the Dumplings:
- Soak 1 rice paper wrapper in warm water until soft and pliable.
- Place the wrapper on a clean, slightly wet surface.
- Put kale, mango, and corn in that order in the center of the wrapper.
- Fold the bottom half of the wrapper over the filling, then fold in the sides and roll tightly. If not enough, add another sheet of rice paper to wrap.
Pan-Fry the Dumplings:
- Heat sesame oil in the same non-stick pan over medium heat.
- Place the dumplings in the pan and fry until golden brown on both sides, about 2-3 minutes per side.
Prepare the Dipping Sauce:
- Combine all dipping sauce ingredients in a small bowl and mix well.
Serve:
- Arrange the dumplings and baked tofu on a platter and serve with the dipping sauce.