One-Pan Tofu Dumpling Soup

Ingredients

• 20 Shop-bought dumplings or gyoza (Tofu-filled dumplings were used in the source; arrange them so they are mostly submerged.)
• 2 tbsp Thai red curry paste
• 1 tbsp Light soy sauce
• 1 tsp Brown sugar
• 300 g Silken tofu
• 250 ml Vegan chicken or vegetable stock
• 2 cloves Garlic
• 1 inch piece Fresh ginger (Peel if desired before blending.)
• Spring onions (Sliced, for serving.)
• Sesame seeds (For serving.)
• Fresh coriander (For serving; included in the instructions but not the ingredient list.)
• Crispy chilli oil or chilli crisp (For serving.)

Steps

1. 1

   Preheat the oven to 190°C (375°F). Place the silken tofu, garlic, and fresh ginger in a blender. Blend until completely smooth and creamy.

2. 2

   Add the Thai red curry paste, light soy sauce, brown sugar, and vegan chicken or vegetable stock to a large ovenproof dish. Add the blended tofu mixture and whisk thoroughly until the broth is smooth and creamy. It may look curdled at first; continue whisking for a little longer and it will come together.

3. 3

   Arrange the shop-bought dumplings or gyoza in the broth. Press them gently into the liquid so they are mostly submerged, while keeping them in a single layer as much as possible.

4. 4

   Bake uncovered at 190°C (375°F) for approximately 20–25 minutes, until the broth has thickened slightly and the dumplings are fully cooked through.

5. 5

   Remove the dish from the oven. Top with sliced spring onions, sesame seeds, fresh coriander, and crispy chilli oil or chilli crisp, then serve hot.

Notes

Use tofu-filled shop-bought dumplings if available. The broth may appear curdled while being mixed, but it should become smooth with additional whisking. Serve immediately while hot.

Nutrition per serving

• main
• vegan
• vegetarian
• one-pan
• baked
• dumplings
• soup
• high-protein