This savory “pie” is a creative twist on traditional dumplings, featuring crispy fried tofu skins wrapped around a hearty filling of stir-fried mushrooms, carrots, and cabbage. The filling delivers a satisfying crunch and umami-rich flavor profile, balanced by a zesty dipping sauce made from soy sauce, chili oil, and aromatic black vinegar. Garnished with toasted sesame seeds and fresh spring onions, this dish offers a perfect contrast of textures. It serves as an excellent appetizer or light main course, particularly appealing for vegan gatherings or as a flavorful addition to an Asian-inspired feast. Simple to assemble yet impressive in presentation, it brings home-style comfort to your table.
Fried Tofu Pie
Description
This savory "pie" is a creative twist on traditional dumplings, featuring crispy fried tofu skins wrapped around a hearty filling of stir-fried mushrooms, carrots, and cabbage. The filling delivers a satisfying crunch and umami-rich flavor profile, balanced by a zesty dipping sauce made from soy sauce, chili oil, and aromatic black vinegar. Garnished with toasted sesame seeds and fresh spring onions, this dish offers a perfect contrast of textures. It serves as an excellent appetizer or light main course, particularly appealing for vegan gatherings or as a flavorful addition to an Asian-inspired feast. Simple to assemble yet impressive in presentation, it brings home-style comfort to your table.Ingredients
Directions
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Prepare the filling by heating sesame oil in a wok over medium heat. Add minced garlic and ginger, and stir-fry for 1 minute until fragrant.
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Add the chopped mushrooms and carrots to the wok. Stir-fry for 2 to 3 minutes until the vegetables begin to soften.
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Add the shredded cabbage and water chestnuts. Stir-fry for another 2 minutes until the cabbage is tender but still crisp. Add soy sauce and toss to combine. Remove from heat and let cool completely.
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Place a wonton wrapper on a clean, dry surface. Place 1.5 tablespoons of the cooled vegetable filling in the center of the wrapper.
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Gather the edges of the wrapper around the filling to form a pouch or pie shape. Press the edges firmly together to seal, ensuring no filling escapes. Repeat with remaining wrappers and filling.
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Heat oil in a deep pan or wok to 350&# 194;°F (175ðC). Carefully add the sealed tofu pies to the hot oil in batches.
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Fry for 2 to 3 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
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While the pies fry, prepare the dipping sauce by combining soy sauce, chili oil, and black vinegar in a small bowl.
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Sprinkle the sauce with toasted sesame seeds and sliced spring onions.
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Serve the hot fried tofu pies immediately alongside the dipping sauce.
Nutrition Facts
Servings 1 pie
- Amount Per Serving
- Calories 1009.9kcal
- % Daily Value *
- Total Fat 78.4g121%
- Saturated Fat 11.1g56%
- Cholesterol 0.0mg0%
- Sodium 4668.9mg195%
- Total Carbohydrate 56.6g19%
- Dietary Fiber 20.1g81%
- Sugars 2.0g
- Protein 35.0g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a gluten-free version, ensure you use gluten-free soy sauce (tamari) and gluten-free wonton wrappers or tofu skin sheets.
The filling must be cooled completely before assembling the pies to prevent the wrappers from becoming soggy and tearing.
If wonton wrappers are unavailable, thin sheets of tofu skin can be cut into squares and used as wrappers, though they may require a slightly different folding technique.
Leftover fried tofu pies can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
Adjust the amount of chili oil in the dipping sauce to suit your preferred level of spiciness.
