FRIED TOFU MANDOO WITH TOFU SOYMILK SAUCE

Serving Size 6

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Created by Sewoo Yu as part of the CIA Tofu Innovation Challenge

 

Pickled cherry tomato:
Cherry tomato, blanched, peeled 10 oz.
Lemon, juiced 1/2 ea.
Soy sauce 5 oz.
Water 5 oz.
Sugar 3 ½ oz.
Rice vinegar 3 ½ oz.

Tofu chip:
Nasoya super firm tofu, 1/8” slice 6 oz.
Salt as needed

Fried Tofu Mandoo:
Green kale Tuscan, 4” top of leaves, 1 ½ lb.
blanched
Napa cabbage, 4” top of leaves, 1 ½ lb.
blanched
Flour 8 oz.
Water as needed
Panko Breadcrumbs 12 oz.
Canola oil 1 qt.

*Stuffing:
Nasoya firm tofu, mashed 6 oz.
Nasoya Plantspired Steak – KBBQ, 6 oz.
rinsed, minced
Glass noodle, boiled, minced 3 oz.
Shiitake, roughly chopped, sautéed 8 oz.
Bean sprout, boiled, roughly chopped 6 oz.
Scallion, minced 6 oz.

*Season:
Vegan oyster sauce 3 Tbsp.
Sesame oil 2 Tbsp.
Korea chili powder 2 Tbsp.
Ginger, minced 1 tsp.
Garlic, minced 1 Tbsp.
Sugar 1 ½ Tbsp.
Salt & Black pepper to taste

Kale oil:
Green kale, Tuscan 10 oz.
(bottoms from Mandoo, more if needed)
Canola oil 8 oz.

Tofu soymilk sauce:
Nasoya firm tofu 1 lb.
Soy milk 12 oz.
Peanut butter 2 Tbsp.
Sesame 2 Tbsp.
Lemon, juiced 2 Tbsp.
Sugar 2 tsp.
Salt as needed

Preparation

  1. Pickled Cherry Tomatoes: Prep tomatoes by blanching, shocking and peeling the skin. Combine soy sauce, water and sugar and boil. Cool down the liquid and add vinegar. Marinate tomato with liquid for 1 ½ hours, keep refrigerated.
  2. Prep Tofu Chips: Slice super firm tofu 1/8” thick length wise and remove moisture of tofu with paper towels. Put tofu on a sheet pan with parchment paper. Season tofu with salt. Roast in the oven for 20 minutes in 350° F until crisp, set aside.
  3. Prep Tofu Mandoo: Cut top 4” off kale and napa cabbage. Reserve the bottom of kale for kale oil. Blanch the top and the bottom of green kale and the top of napa cabbage in boiling water and shock in the cold water.
  4. Make Kale Oil: Squeeze moisture of blanched the bottom of kale. Warm up the oil to 158°F. Blend kale with oil until color change to green. Strain through the coffee filter.
  5. Make Tofu Soymilk sauce: Blend firm tofu, soy milk, sesame, peanut butter in blender. Season with sugar, salt, and lemon juice. Keep it warm.
  6. Prepare Stuffing: Blanch firm tofu and warm soy milk. Sauté shiitake mushrooms with canola oil in the pan, allow to cool Rinse Nasoya plant-based steak flavor in boiling water for 10 seconds, drain and mince. Prep glass noodles and bean sprouts. Mash firm tofu, use cheese cloth to squeeze moisture out. Combine all the stuffing ingredients and set aside.
  7. Prepare Seasoning mix: Combine vegan oyster sauce, sesame oil, Korean chili powder, minced garlic, minced ginger, sugar, salt and black pepper. Combine with the stuffing adjusting the seasoning if needed. Wrap ¼ cup of stuffing with blanched kale and cabbage leaves keeping them separate, forming small cabbage and kale wrapped balls. Heat canola oil in a pan to 360° F. Make batter with flour and water thick enough to lightly coat the cabbage and kale balls. Dip in flour, then the batter and roll in panko breadcrumbs to coat, and fry in the canola oil for about 5 minutes.
  8. Plating: Warm up the plate, place 2 ounces of sauce on the bottom of the plate, place 3 cabbage balls in a line across the plate, alternating kale and Napa, drizzle with kale oi and garnish with tofu chips.

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