Tofu dumplings recipe
Tofu Dumplings recipeThis article was published by: Matthew
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|260 g||soft tofu, fresh|
|1 tbsp||corn oil|
|pulp of 1/2 vanilla pod|
|½||lemon, grated rind|
|160 ml||hazelnut oil|
InstructionsPress the tofu through a fine sieve into a bowl, then mix with the egg and egg yolk until smooth. Stir in the oil, vanilla pulp, lemon rind and 1 pinch of salt. Stir in 80 g of the breadcrumbs, then leave to rest in the fridge for 30 minutes.
Bring salted water to a boil. Form the tofu mixture to walnut sized balls. Place the balls in the boiling water and simmer until they rise to the surface, about 12 minutes. With a slotted spoon take the dumplings out the water and drain well.
Roast the remaining breadcrumbs in hazelnut oil, add in a little sugar, then roll the dumplings gently in the breadcrumbs.
Serve with vanilla sauce.
ca. 20 min
Cooking / Baking Time:
ca. 25 min
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Tofu dumplings recipe
Recipe type: xarchivex
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