ONE PAN DUMPLING SOUP TOFU EDITION Grab

Recipe Video

@vegan_punks
ONE PAN DUMPLING SOUP (TOFU EDITION) 🥟 Grab the recipe below! We’ve legit made this so many times since we first shared it, and you 100% need to get involved. It’s the lowest effort, best lunch around. The creamy and aromatic tofu broth is absolutely delicious, and if you go find yourself some store bought dumplings with tofu in? Well, you’ve got yourself a party 🥳 Ingredients (serves 2) 20 shop-bought dumplings (we used @itsuofficial) 2 tbsp Thai red curry paste (we’re all about @thaitasteuk) 1 tbsp light soy sauce 1 tsp brown sugar 300 g silken tofu 250 ml vegan chicken or vegetable stock 2 cloves garlic 1 inch piece fresh ginger To serve: Spring onions Sesame seeds Chilli crisp Instructions 1. Add the silken tofu, garlic and ginger to a blender, then blend until smooth and creamy. 2. In a large oven dish, add red curry paste, soy sauce, brown sugar, stock and the blended silken tofu mix. Whisk until smooth and creamy. Note: it may look curdled at first, but it will come together if you whisk for a little longer. 3. Pop in the gyoza so they’re all pretty much submerged in the broth. 4. Bake at 190°C for around 20–25 minutes, until the broth thickens slightly and the gyoza are fully cooked through. 5. Top with sliced spring onions, sesame seeds, fresh coriander and crispy chilli oil before serving.
♬ A Whisper of Spring - Rex Horan

Ingredients

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ONE PAN DUMPLING SOUP (TOFU EDITION) 🥟 Grab the recipe below! We’ve legit made this so many times since we first shared it, and you 100% need to get involved. It’s the lowest effort, best lunch around. The creamy and aromatic tofu broth is absolutely delicious, and if you go find yourself some store bought dumplings with tofu in? Well, you’ve got yourself a party 🥳 Ingredients (serves 2) 20 shop-bought dumplings (we used @itsuofficial) 2 tbsp Thai red curry paste (we’re all about @thaitasteuk) 1 tbsp light soy sauce 1 tsp brown sugar 300 g silken tofu 250 ml vegan chicken or vegetable stock 2 cloves garlic 1 inch piece fresh ginger To serve: Spring onions Sesame seeds Chilli crisp Instructions 1. Add the silken tofu, garlic and ginger to a blender, then blend until smooth and creamy. 2. In a large oven dish, add red curry paste, soy sauce, brown sugar, stock and the blended silken tofu mix. Whisk until smooth and creamy. Note: it may look curdled at first, but it will come together if you whisk for a little longer. 3. Pop in the gyoza so they’re all pretty much submerged in the broth. 4. Bake at 190°C for around 20–25 minutes, until the broth thickens slightly and the gyoza are fully cooked through. 5. Top with sliced spring onions, sesame seeds, fresh coriander and crispy chilli oil before serving.

Nutrition (per serving)

43kcal

Calories

Carbohydrates

Fat

Fiber

Protein

Sugar

Instructions

Add the silken tofu, garlic and ginger to a blender, then blend until smooth and creamy.

In a large oven dish, add red curry paste, soy sauce, brown sugar, stock and the blended silken tofu mix.

Whisk until smooth and creamy. Note: it may look curdled at first, but it will come together if you whisk for a little longer.

Pop in the gyoza so they’re all pretty much submerged in the broth.

Bake at 190°C for around 20–25 minutes, until the broth thickens slightly and the gyoza are fully cooked through.

Top with sliced spring onions, sesame seeds, fresh coriander and crispy chilli oil before serving.

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