When Nasoya recently reached out to me to do a review on their new tofu dumplings, I jumped at the chance with enthusiasm! I’ve always liked the quality & convenience of their products and the fact that they’re organic is a nice bonus. The jury is still out on whether soy is safe or not when it comes to hormonal health due to the presence of phytoestrogens. To err on the side of caution, I try to limit my intake to only once or twice a week and make sure it is organic when possible. Studies show choosing organic soy helps eliminate any negative side effects non-organic soy may cause.
These were a cinch to make and were perfect when prepared according to the package directions. I chose to pan fry them in a little grapeseed oil as it has a high smoke point and neutral flavor. This method gives them a nice depth of flavor and texture from the light browning. Alternatively, you may boil them or steam them if you’re trying to reduce your fat intake.
To accompany the dumplings, I prepared a chili soy dipping sauce. It combines fresh ginger and garlic in a soy sauce base with sambal oelek chili paste added for a spicy kick. Rice vinegar and sesame oil add some tang and smokiness, and a smidge of brown sugar balances it out. I decided to add a bit of corn starch to thicken it to a glaze consistency as I like my sauce to stick to what I’m dipping in it. Using the sauce to deglaze the pan the dumplings are cooked in not only adds extra flavor, but saves you an extra dish to clean!
All in all, this was a hit! Even my meat-loving husband and mother-in-law enjoyed them. She even asked if she could keep the leftover sauce for other meals. Any time my food pleases others, it’s a win! Especially when it’s a vegetarian option. If you’re looking for other uses for the sauce, I think it would go great with egg rolls or steamed veggies (and meat, if that’s your thing) over rice. Get creative and let me know what you come up with in the comments below!
Pan Fried Tofu Dumplings with Chili Soy Dipping Sauce
- 1 package Nasoya Organic Tofu Vegetable Dumplings
- 2 tablespoons oil (I used grapeseed)
- 1/4 cup water
- Sesame seeds for garnish, optional
- Sliced scallions for garnish, optional
- 1/2 cup soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sambal oelek chili paste
- 2 teaspoons brown sugar
- 1/4 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- dash ground black pepper
- 2 tablespoons cold water
- 1 teaspoon corn starch
Combine the first 8 sauce ingredients in a bowl and whisk thoroughly to combine. Mix water and corn starch in a separate bowl. Set both bowls aside while preparing the dumplings. Heat 2 tablespoons oil in a skillet over medium-high heat. Add dumplings and pan fry for about 2 minutes per side until golden brown. Add 1/4 cup of water and cover immediately to avoid splatter. Cook for another 2 minutes or until water evaporates. Remove from pan and set aside on a serving platter while finishing the sauce. Add the soy sauce mixture to the same pan the dumplings were cooked in. Heat to a simmer then add the corn starch mixture. Whisk until sauce just begins to thicken to a glaze consistency. Remove from heat and pour into a small dish to be served alongside the dumplings. Garnish with sesame seeds and sliced scallions if desired. Store any leftovers tightly covered in the refrigerator.
Disclaimer: I was not financially compensated for this post. I received coupons for free Nasoya products in exchange for writing a review on the blog. Although this post is sponsored, all opinions are my own.