ONE PAN DUMPLING SOUP (TOFU EDITION)
Directions
- 1Add the silken tofu, garlic and ginger to a blender, then blend until smooth and creamy.
- 2In a large oven dish, add red curry paste, soy sauce, brown sugar, stock and the blended silken tofu mix.
- 3Whisk until smooth and creamy.
- 4Pop in the gyoza so they’re all pretty much submerged in the broth.
- 5Bake at 190°C for around 20–25 minutes, until the broth thickens slightly and the gyoza are fully cooked through.
- 6Top with crispy chilli oil before serving.
- 7Top with sliced spring onions before serving.
- 8Top with sesame seeds before serving.
- 9Top with fresh coriander before serving.
Ingredients
- 20 shop-bought dumplings
- 2 tbsp Thai red curry paste
- 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
- Spring onions
- Sesame seeds
- Chilli crisp
- Coriander
Equipment
BlenderLarge oven dishWhisk
Tips
- Whisk the broth well, even if it looks curdled at first, it will come together.
- Using silken tofu adds protein and helps you feel fuller.
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