A quick and easy veggie-packed dinner that’s great for sharing with the whole family. What makes this recipe even better is that you can fill these delicious dumplings with any fibre-source you like — as long as you’re packing in the plant points, you can’t go wrong.
- 400g shredded mixed veggies (we used carrot, cabbage, beansprouts, mixed peppers)
- 100g firm tofu
- 1 tbsp soy sauce
- 2 cloves crushed garlic
- 1 tsp crushed ginger/ginger paste
- Salt & pepper to taste
- 1 tsp extra virgin olive oil (EVOO)
- 20 rice paper sheets
- Sesame seeds (optional)
- Bowl of water
Satay dipping sauce
- 3 tbsp peanut butter (100% nuts)
- 1 tbsp soy sauce
- Juice of ½ a lime
- ½ can coconut milk
- Pickled cucumber (optional)
- Pickled bean sprouts (optional)
- Cut your tofu into small chunks and marinade in soy sauce for 20 mins.
- Heat oil in a frying pan/wok. Saute the garlic and ginger for 1 min before adding the tofu & veggies. Cook for a further 2-3 mins or until soft. Cool completely before using.
- Soak 1 rice paper in water for 5 secs or until very pliable. Place on baking parchment prepared on your work surface. Place around 1 heaped tbsp of filling in the centre.
- To fold the dumpling, bring the bottom half up to cover the filling, bring the left side up and over to the centre, and right side up and over to the centre. Roll the dumpling from bottom up (away from you) to make an envelope shape. Set aside.
- Take another piece of rice paper and repeat the process until you have none left. Sprinkle finished parcels with sesame seeds.
- Combine satay sauce ingredients. Whiz in a high-speed blender for extra smoothness.
- Set your airfryer to 190C and fry for 12-15 mins. Flip after 6 mins to ensure ultimate crispiness. Alternatively, fry in a little oil over medium heat and flip to crisp up both sides.
Despite the concern around the consumption of soya and the link with hormone imbalance and breast cancer, these myths have been busted.