I really love Dim Sum. I know it is bad for me, it makes my tummy hate me and gah, every dim sum place that is good gets closed down by the county health department periodically around here. When we go out for it I have to turn off my OCD food issues. You know the “I don’t want to know how it is made” one. And in my trying to be better, I have kept us from temptation when I can, and to stay away from the shops. And this has been a project of mine. To come up with dishes that are delicious and good for us. With no grease and salt bombs hitting my stomach. The noodles were a huge hit. If you have ever had the pan noodles, you will know what I am talking about. Only issue is they are ALWAYS greasy as can be and super salty. I cut back the oil and just enough soy sauce for flavor. So…it won’t be dark like restaurant noodles, but your body will also love you. I didn’t use bean sprouts…but that is a personal issue. I get wigged out by the chances of ecoli and similar, so I stay away. Yes. I do have issues
As for the bundles…. I was inspired by a recipe I came across in FamilyFun, that called for chicken. My mind clicked on it and thought…why not use extra firm tofu instead? The recipe itself was easily changed to vegetarian friendly. They were good, but not perfect. The flavor wasn’t big enough. Having said that, we like spicy big flavor. The recipe came out right though – crispy on the outside, popped out of the pans easily… just needs more “boom”. I am going to remake them and use teriyaki flavored baked tofu, from Trader Joe’s. The tofu was too bland I think was the issue, at least for me.Still, we enjoyed them…just with plenty of sweet chili sauce on the side to dunk in!
Sweet and Sour Tofu Bundles
- 1 package egg roll wrappers (or other, see below)
- 1/3 cup vegetable broth
- 2 Tbsp brown rice vinegar
- 2 Tbsp ketchup
- 1 Tbsp lower sodium soy sauce
- 2 tsp sesame oil
- 1 Tbsp coconut sugar
- 2 tsp cornstarch
- 1 Tbsp neutral vegetable oil
- 16 ounces extra firm tofu, diced (see notes above on using baked and flavored instead)
- 2 small bell peppers, seeded and diced
- 4 green onions, trimmed and thinly sliced
- 4 garlic cloves, minced
- 2 tsp minced or grated ginger
- 1 cup finely chopped pineapple, drained
Whisk the sauce together in a small bowl, set aside.
Heat a large skillet over medium-high, add in oil and tofu, cook until sizzling and golden. Add in bell pepper, green onions, garlic and ginger, cook until peppers are tender. Stir in sauce, cook until thick and bubbling, add in pineapple. Taste to see if it needs more soy sauce. Take off heat.
Preheat oven to 375°. Liberally oil 2 12-count muffin tins with a neutral vegetable oil (a brush works well). Press the wrappers into the cups gently,m using your knuckles to fit the well.
Divide the filling between the cups. Fold over 3 of the edges of each wrapper, to make a “bundle”.
Fill a small cup with water, dip your finger into it, and wipe the 4th edge, fold over to seal the bundle.
Pour about a Tablespoon of vegetable oil in a small bowl, brush the tops liberally with the oil. Bake for 15 minutes, until golden on top and crisp.
Let sit for 5 minutes, then pop out with a thin spatula. Serve immediately, with sweet chili sauce for dipping.
Makes about 21.
If you can find vegan egg roll wrappers, by all means use them. But be wary with ingredients. Some brands are less than stellar and use preservatives and propylene glycol (and other yucky stuff). Nasoya is a great brand.
- 13.25 ounce package multi-grain spaghetti
- 2 Tbsp neutral vegetable oil
- 4 carrots, peeled and finely grated
- 5 green onions, trimmed and thinly sliced
- 1/3 cup pineapple juice, orange juice or vegetable broth
- 3 Tbsp lower sodium soy sauce
- 3 cloves garlic, minced
- 1 tsp coconut sugar
Bring a large pot of lightly salted water to boil. Add spaghetti, cook for time on package, drain.
Whisk juice, soy sauce, garlic and sugar in a bowl, set aside.
Heat a large deep skillet or wok over medium high, add in oil, carrots and onions, Stir-fry until tender. Add in noodles and toss with tongs to coat. Drizzle sauce over noodles, continue tossing until the noodles are sizzling.
If you like a saltier noodle, use more soy sauce.