These chewy okara dumplings transform into an amazing ebi chili-style dish! I can't believe something so budget-friendly can taste this satisfying! ♪
Ingredients
3 servings- Okara150g
- Cornstarch80g
- Tofu150g (or 100-130ml milk as substitute)
- Dashi powder1/2 tsp
- Onion1/2
- Salad oilto taste
- ★Ketchup3 tbsp
- ★Chinese chicken stock1 tsp
- ★Sake1 tbsp
- ★Doubanjiang (spicy bean paste)1/2 tsp
- ★Sugar2 tsp
- ★Soy sauce1 tsp
- ★Mirin1 tsp
- ★Grated ginger1 tsp
Directions
30 min- 1
In a bowl, combine 150g okara, 80g cornstarch, 150g tofu (or 100-130ml milk as substitute), and 1/2 tsp dashi powder. Mix well until the dough reaches the softness of an earlobe.
- 2
Shape the dough into bite-sized balls and use chopsticks to make a hole in the center, forming donut-shaped dumplings.
- 3
Heat salad oil in a frying pan, arrange the dumplings and pan-fry both sides until golden brown. Remove and set aside.
- 4
Finely chop 1/2 onion and sauté in the same pan. Once fragrant, return the dumplings to the pan, add the ★ seasonings, and toss everything together to coat evenly.
- 5
Plate and serve while hot.
Tips
There is no need to drain the tofu. Substituting milk will not compromise the flavor. Shaping the dumplings like peeled shrimp will give them a more elegant appearance. As they harden when cooled, it is recommended to eat them while still warm.
Nutrition
Per serving- Calories173 kcal
- Protein4.8 g
- Fat4 g
- Carbs28.3 g
- Sodium1.1 g
These chewy okara dumplings transform into an amazing ebi chili-style dish! I can't believe something so budget-friendly can taste this satisfying! ♪
Ingredients
3 servings- Okara150g
- Cornstarch80g
- Tofu150g (or 100-130ml milk as substitute)
- Dashi powder1/2 tsp
- Onion1/2
- Salad oilto taste
- ★Ketchup3 tbsp
- ★Chinese chicken stock1 tsp
- ★Sake1 tbsp
- ★Doubanjiang (spicy bean paste)1/2 tsp
- ★Sugar2 tsp
- ★Soy sauce1 tsp
- ★Mirin1 tsp
- ★Grated ginger1 tsp
Directions
30 min- 1
In a bowl, combine 150g okara, 80g cornstarch, 150g tofu (or 100-130ml milk as substitute), and 1/2 tsp dashi powder. Mix well until the dough reaches the softness of an earlobe.
- 2
Shape the dough into bite-sized balls and use chopsticks to make a hole in the center, forming donut-shaped dumplings.
- 3
Heat salad oil in a frying pan, arrange the dumplings and pan-fry both sides until golden brown. Remove and set aside.
- 4
Finely chop 1/2 onion and sauté in the same pan. Once fragrant, return the dumplings to the pan, add the ★ seasonings, and toss everything together to coat evenly.
- 5
Plate and serve while hot.
Nutrition
Per serving- Calories173 kcal
- Protein4.8 g
- Fat4 g
- Carbs28.3 g
- Sodium1.1 g
Tips
There is no need to drain the tofu. Substituting milk will not compromise the flavor. Shaping the dumplings like peeled shrimp will give them a more elegant appearance. As they harden when cooled, it is recommended to eat them while still warm.