'A meal made with your hands'
- 1 broccoli
- 2 green kale leaves
- 200 g organic, GMO-free tofu (hard)
- 4 spring onions
- 1 green chili
- ½ lime
- ½ cup cashews (unsalted)
- 2 handful fresh coriander
- 3-4 tbsp tamari sauce
- A small bit fresh ginger (ground)
- Sesame or coconut oil
- Sesame seeds
- Rice paper wraps (triangle or small circular form)
Some meals take longer time to prepare, but when you plan for them, it turns into a fun event in the kitchen. We like to cook this recipe when we have some friends coming by. We make the dumplings and also some stir-fried vegetables, miso soup and a mint, carrot and sesame salad on the side.
Clean and remove the kale leaves from the stalk. Cut the broccoli florets. Place the kale and broccoli into a food processor, together with the cashews and grind. Cut the spring onions thinly and the green chili.
To marinate the tofu, cut the tofu in small pieces (like chunky crumbles). Place the tofu in a bowl and combine with some spoons of coconut or sesame oil, the lime, ginger and tamari sauce.
Now heat some spoons of coconut or sesame oil in a frying pan. Add the mix of veggies and nuts and cook for about 5 minutes. Add the marinated tofu and combine. Sprinkle some sesame seeds on the top.
To make the rice dumplings, set two plates. One with hot water on the surface. First dip a rice paper in the hot water plate, then when it starts to soften transfer the rice paper into the second plate. Add some spoons of filling and close the dumplings by twisting the rice paper.
When all the dumplings are ready, it is the "steam time". Steam the dumplings in a bamboo basket just for a couple of minutes. Serve inmediately to avoid that the dumplings get sticked on the bottom of the basket. Enjoy the dumpling with some chili-tamari sauce and perhaps some steamed vegetables on the side.