U
Unregistered
Guest
This recipe from wailana yoga is unbeatable! Hope you like this veggie recipe! Enjoy!
16 oz. firm tofu, well drained
1 Tbsp. peanut oil for pan-frying
1 tsp. toasted sesame oil
1 Tbsp. fresh ginger, peeled and finely grated
2 Tbsp. green onion, minced
2 cloves garlic, minced
1 cup fresh shiitake mushrooms, thinly sliced
1/4 cup water
2 cups spinach, chopped
1 Tbsp. soy sauce
1 tsp. raw sugar
1/2 Tbsp. cornstarch mixed with 1 Tbsp. water
Sauce:
1/2 Tbsp. toasted sesame oil
1 Tbsp. fresh ginger, peeled and finely minced
2 small cloves garlic, finely minced
2 Tbsp. green onion, minced
1 Tbsp. soy sauce
1/2 Tbsp. Bragg liquid aminos
1 1/2 Tbsp. raw sugar
1 cup water
1 Tbsp. cornstarch mixed with 1 Tbsp. water
6
1. Cut the tofu into 4 slices widthwise, each approximately 3/4 inch thick. Then cut each slice in half on the diagonal to make 8 triangles.
2. In a large nonstick skillet heat the peanut oil on medium heat. Add the tofu and cook on both sides until golden brown. Stand the triangles up and cook each of the 3 edges in turn, leaning them against each other to balance if necessary. Set aside.
3. Heat the sesame oil in a skillet on medium heat and sauté the ginger, green onion, and garlic until fragrant. Add the mushrooms, cover, and stir-fry until tender. Add the water, spinach, soy sauce, and sugar and cook until most of the liquid has evaporated. Stir in the cornstarch mixture and cook until the filling has thickened. Set aside.
4. Using a small sharp knife, cut a slit on the longest side of each triangle, then cut down inside almost to the outer edges, being careful not to pierce right through. Gently stuff each one, pushing the filling as far inside as possible without splitting the sides open.
5. For the sauce, heat the sesame oil in a small saucepan on medium heat. Add the ginger, garlic, and green onion and sauté until lightly browned. Stir in the rest of the ingredients except the cornstarch mixture and bring to a boil. Add the cornstarch mixture and cook until thickened. Serve the sauce drizzled on top of the tofu pockets.
16 oz. firm tofu, well drained
1 Tbsp. peanut oil for pan-frying
1 tsp. toasted sesame oil
1 Tbsp. fresh ginger, peeled and finely grated
2 Tbsp. green onion, minced
2 cloves garlic, minced
1 cup fresh shiitake mushrooms, thinly sliced
1/4 cup water
2 cups spinach, chopped
1 Tbsp. soy sauce
1 tsp. raw sugar
1/2 Tbsp. cornstarch mixed with 1 Tbsp. water
Sauce:
1/2 Tbsp. toasted sesame oil
1 Tbsp. fresh ginger, peeled and finely minced
2 small cloves garlic, finely minced
2 Tbsp. green onion, minced
1 Tbsp. soy sauce
1/2 Tbsp. Bragg liquid aminos
1 1/2 Tbsp. raw sugar
1 cup water
1 Tbsp. cornstarch mixed with 1 Tbsp. water
6
1. Cut the tofu into 4 slices widthwise, each approximately 3/4 inch thick. Then cut each slice in half on the diagonal to make 8 triangles.
2. In a large nonstick skillet heat the peanut oil on medium heat. Add the tofu and cook on both sides until golden brown. Stand the triangles up and cook each of the 3 edges in turn, leaning them against each other to balance if necessary. Set aside.
3. Heat the sesame oil in a skillet on medium heat and sauté the ginger, green onion, and garlic until fragrant. Add the mushrooms, cover, and stir-fry until tender. Add the water, spinach, soy sauce, and sugar and cook until most of the liquid has evaporated. Stir in the cornstarch mixture and cook until the filling has thickened. Set aside.
4. Using a small sharp knife, cut a slit on the longest side of each triangle, then cut down inside almost to the outer edges, being careful not to pierce right through. Gently stuff each one, pushing the filling as far inside as possible without splitting the sides open.
5. For the sauce, heat the sesame oil in a small saucepan on medium heat. Add the ginger, garlic, and green onion and sauté until lightly browned. Stir in the rest of the ingredients except the cornstarch mixture and bring to a boil. Add the cornstarch mixture and cook until thickened. Serve the sauce drizzled on top of the tofu pockets.
