Tofu Dumplings

Ingredients:

- 1 block extra firm tofu

-1 tablespoon sesame oil 

-2 cloves garlic, chopped 

-3 tablespoons low sodium soy sauce 

- 1 tablespoon rice wine vinegar 

- 1 tablespoon agave nectar

- 1 tablespoon sesame seeds, black or white 

- 3-4 green onions, finely chopped 

- dumpling wrappers, vegan (get these from the asian store they can be found frozen or not frozen)

Instructions: 

1. Press tofu with cloth/paper towels for at least 15 mins with a heavy object on top 

2. Once tofu is pressed and most of the liquid is gone, heat a wok or non-stick pan on medium heat

3. Add sesame oil and chopped garlic to pan then crumble tofu as small as you can into the pan with your hands 

4.  Stir fry tofu mixture for 3-4 mins until it starts to get brown. Now add soy sauce, rice wine vinegar and agave. Stir to combine and continue until the liquid is absorbed (about 2 mins) 

5. Now stir in sesame seeds and green onions. Taste to adjust seasoning( we added a littlw chili paste) remove from heat. 

6. Let the filling cool long enough to be handled. Fill dumpling wrappers 

7. Get a bowl of water, and use your finger to put water all around the edge of the wrapper. Then put a small amount filling in the center, fold over in half and pinch together the edges of dumpling  

8. Boil water and place dumplings in it until they puff up

9. Remove dumplings from pan and fry with olive oil or other oil until golden 

10. enjoy!