Monday, October 14, 2013
Sunday Brunch: Cranberry-Strawberry-Tofu Dumplings
1/2 cup Water
1/2 cup Sugar
1 tsp Vanilla
1.5 cup Cranberries (fresh or frozen)
1/2 cup Strawberries, diced
1/2 pkg Extra Firm Tofu, crumbled
6 Rice Paper wraps (or vegan wonton wraps)
In a medium pot, combine sugar, vanilla and water until dissolved, then boil. Stir in cranberries and strawberries, return to a boil. Reduce heat and simmer for 15 minutes, until all the cranberries pop. When the sauce thickens, add crumbled tofu and heat for another 5 minutes (if sauce doesn't thicken, add small amounts of corn starch until it does, then add tofu).
In a large bowl, dip rice papers in hot water until they soften, then spoon 2 tbsp of filling and twist the top. If you are using wontons, spoon in the filling and then steam in a bamboo steamer before enjoying.