Spicy Tofu & Spinach Dumplings

11 Ingredients

Number of servings

1tablespoons sesame oil
35 square fresh wonton wrappers (shanghai wonton skins)
250grams firm tofu, halved horizontally
1teaspoons ginger, finely grated
2 spring onions, finely chopped
1tablespoons kecap manis
1teaspoons rice wine vinegar
2 cup baby spinach leaves, chopped
1/2 cup sweet chilli sauce (to serve)
2teaspoons sriracha chilli sauce
1 clove garlic, crushed

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Place tofu on a tray lined with paper towel. Cover with paper towel and top with second tray. Weigh down with canned food and set aside for 10 minutes to remove excess moisture. Crumble into small pieces.

Step 2 of 5

Heat sesame oil in a wok or frying pan over high heat. Add ginger, garlic and spring onion. Cook for 1 minute or until fragrant. Add tofu and cook for 4 minutes, stirring regularly, or until tofu is golden. Add spinach and cook for a further 2 minutes or until wilted. Stir in kecap manis, sriracha chilli sauce and vinegar. Cook for a further 1 minute or until liquid is absorbed. Transfer to a bowl and cool completely.

Step 3 of 5

Working in batches, lay wrappers on a clean work surface. Place a rounded teaspoon of mixture in the centre of each wrapper. Lay a wrapper in the palm of your hand. Moisten the edges. Pinch the 4 corner points together in the centre, then press edges together to seal. Repeat with remaining wrappers and filling.

Step 4 of 5

Bring a large saucepan of water to the boil over high heat. Add half the dumplings, swirling water to prevent them from sticking. Return to the boil, reduce heat to a simmer and cook for 3-4 minutes. Transfer dumplings to a bowl, using a slotted spoon. Cover with foil to keep dumplings warm. Repeat with remaining dumplings.

Step 5 of 5

Serve dumplings immediately with sweet chilli sauce.