Recipe: Buddha’s Jewels
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.
- 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
- 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.
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- samseramsamsam said:Yay, thank you, that sounds delicious. Will just have to hunt for some ingredients first ^^ (Great, now I’m hungry…XD)
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