Articles / Soy-Simmered Tofu Dumplings with Zucchini and Tomatoes

Soy-Simmered Tofu Dumplings with Zucchini and Tomatoes

Published August 2, 2018

The idea of dumplings might seem heavy-ish for summer, but when silken tofu is involved and the poaching liquid is studded with seasonal vegetables, you end up with seasonally appropriate comfort fare (even though I sort of don’t like that cooking cliché!). The gingery, lemony, slightly sweet simmering liquid is plenty bright but to lighten things up even more, substitute vegetable stock or seaweed broth (kombu dashi) for the water and soy sauce in Step 4. 

Ingredients

  • 2 tablespoons good-quality vegetable oil

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