Bauman College Community Forum

Open Forum => Recipe Exchange => Topic started by: DevonC on July 24, 2007, 12:30:05 PM

Title: Buddha's Jewels
Post by: DevonC on July 24, 2007, 12:30:05 PM
Last night I had to grab dinner quick and discovered a delicious organic treat at my local  health food store. I was in need of a protein/fat to compliment my salad and came across "Buddha's Jewels". The only difference between below and what I had is 1) mine were rolled in sesame seeds & 2) I didn't have any sauce on mine. Delicious, savory treat!

Decided to look up a recipe and share! Incredibly tasty!

Buddha's Jewels
Joan Adler is a longtime Moosewood member. In her continuing quest for the new and exotic menu feature, Joan discovered this delicious, healthful dish. Golden tofu dumplings filled with crunchy bits of vegetable and topped with a shimmering, pungent sauce. As an appetizer this recipe will serve 8-10 but as main course about four.

Dumplings
1 16 oz. Med. firm tofu pressed and mashed
2 Tablespoons (peanut butter or tahini)
3 Tablespoons tamari soy sauce or liquid aminos
4 scallions, chopped
1/3-cup carrots diced
1 cup chopped mushrooms (6 ounces)
1/4 cup chopped fresh parsley
1/4 cup diced water chestnuts

Sauce
1 1/2 cups pineapple, orange, and/or apple juice
1/4 cup maple syrup, honey, or brown sugar
1/3 to 1/2 cup apple cider vinegar
1/4 cup tamari soy sauce or liquid aminos
2 Tablespoons cornstarch dissolved in 2 tablespoons cold water (I would try arrowroot)

In large bowl, mix together all the ingredients for the tofu dumplings. Shape into approximately 2 dozen 2 inch balls (I use and ice cream scoop) and place on an oiled baking sheet. Bake at 375* for 45 minutes, until golden and firm.

Combine all the sauce ingredients except the cornstarch in a stainless steel or enamel saucepan. Bring to a boil. Stir in the dissolved cornstarch and simmer, stirring continuously, until the sauce is clear and thickened.

Pour the sauce over the dumplings and serve immediately. Serve with brown rice or whole wheat couscous.