• prep: 0 hr
• cook: 1 hr
• total: 1 hr

servings:

These vegetarian potstickers are stuffed with veggies and crumbled tofu that’s been pan-fried in a sweet, savoury and smoky sauce. These tasty dumplings make a great appetizer or a main dish when served over rice with seared bok choy.

• 2 cups (100 grams) shredded cabbage
• 1 teaspoon salt, divided
• 2 tablespoons soy sauce
• 1 tablespoon tomato paste
• ½ tablespoon maple syrup
• ½ tablespoon liquid smoke
• ½ cup (60 ml) water
• 2 tablespoons oil, divided
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic (these are quick garlicky so use less if you don’t like it so much)
• 225 grams (8 oz) extra-firm tofu, drained and pressed
• 1 teaspoon sesame oil
• 1 carrot, peeled and finely grated
• 1 green onion, chopped
• 25 wonton wrappers
• Rice
• 1 small bok choy per bowl, halved
• 1 radish per bowl, thinly sliced
• 1 green onion, thinly sliced
• ¼ cup (60 ml) soy sauce
• 2 tablespoons rice vinegar
• Water (to thin the sauce if it’s too salty)

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