Tofu dumplings recipe

Tofu Dumplings recipe

This article was published by: Matthew

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Ingredients

260 g	soft tofu, fresh
1	egg
1	egg yolk
1 tbsp	corn oil
	pulp of 1/2 vanilla pod
½	lemon, grated rind
	salt
200 g	breadcrumbs
160 ml	hazelnut oil
	sugar

Instructions

Press 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.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Resting time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a