Recipe: Buddha’s Jewels

samseramsamsam replied to your post: oh that’s right I’m supposed to make dinner…

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.

Dumplings:

• 1 package tofu, mashed
• 2 tablespoons peanut butter
• 3 tablespoons soy sauce
• 8 scallions, chopped
• 1 green pepper, diced
• 1 1/2 cup chopped mushrooms (6 ounces)
• 1/4 cup chopped fresh parsley
• 1/2 cup diced water chestnuts

Sauce:

• 3/4 cup pineapple, orange, and/or apple juice
• 2 tablespoons maple syrup, honey, or brown sugar
• 1/4 cup cider vinegar
• 2 tablespoons soy sauce
• 1 small garlic clove, minced or pressed
• 1 tablespoon cornstarch dissolved in 1 tablespoon cold water

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.