Your web-browser is very outdated, and as such, this website may not display properly. Please consider upgrading to a modern, faster and more secure browser. Click here to do so.
Oooh pleeeeze let me know the recipe that involves tofu and peanutbutter *__*
Gladly! Buddha’s Jewels are baked tofu dumplings. They’re super easy to make, and this recipe will serve 4 as a main dish (I usually serve them with rice and steamed veggies on the side) or 8 as an appetizer. The recipe comes from New Recipes from Moosewood Restaurant. I’ve adjusted the language a little because it’s one of my mom’s old hippie cookbooks and I think when it was published tofu was still considered a specialty food.
In a large bowl, mix together all the ingredients for the tofu dumplings. Shape into approximately 2 dozen 2-inch balls 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.