VEGAN TOFU & MUSHROOM SIOMAI OR SHU MAI

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Vegan Tofu & Mushroom Siomai or Shu Mai image

Vegan Tofu and Mushroom Siomai or Shu Mai cooked 2 ways: fried and steamed! A delicious Filipino-Chinese inspired vegan recipe.

Provided by @MakeItYours

Number Of Ingredients 18

25 pieces 3" (7.5 cm) dumpling wrappers (thawed at room temperature (I used store-bought ones))
Oil for cooking (if frying)
450 g extra firm tofu
5 dried shiitake mushrooms or other mushrooms of choice
1 medium carrot (finely grated (100g))
2 cloves garlic (minced)
1 onion (diced)
2 tbsp soy sauce
1 to 1 1/2 tbsp dark soy sauce
1/4 tsp white pepper
2 1/2 tbsp corn starch
Peas (I used frozen and just thawed them)
Chili garlic sauce (homemade recipe here)
Chopped green onions
Soy sauce
Chili garlic sauce
Calamansi or lime juice OR vinegar
Sesame oil

Steps:

  • HowToSection Preparing the Filling Array
  • HowToSection Forming the Siomai Array
  • HowToSection Dipping Sauce Array
  • HowToSection Frying the Siomai Array
  • HowToSection Steaming the Siomai Array
  • HowToSection Storage and Freezing Tips Array

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