An easy and quick stir fry with crispy bottomed dumplings.
Crispy Dumpling Stir-Fry with Tofu & Vegetables
An easy and quick stir fry with crispy bottomed dumplings
Equipment
- 1 Pan
- 1 Pan lid For steaming dumplings
- 1 Tong For grabbing
- 1 Spatula for mixing veggies in pan
- 1 Bowl For mixing sauce
Ingredients
- 2-3 tbsp Oil
- 400 g Dumplings
- 200 g Tofu
- 4 whole Carrots
- 0,5 whole Zucchini
- 100 g Mushrooms
- 75 g Bean sprouts
Sauce
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tsp Chili paste sambal, gochujang, or sriracha
- 1 tsp Rice vinigar or any other kind of vinigar
- 1 tsp Sweetener Honey or sugar
Topping
- 3 tsp Sesame seeds
Instructions
Make the sauce
- In a bowl, whisk soy sauce, oyster sauce, sesame oil, chili paste, vinegar, and sugar.
Crisp and steam the dumplings
- Heat a wide nonstick or cast-iron pan with 1–2 tbsp oil.
- Add frozen dumplings flat-side down, let them sizzle until golden.
- Add ~½ cup water, cover, steam 5–6 min until cooked through, then uncover and let them re-crisp. Remove and keep warm with crispy side up.
Sear tofu
- In the same skillet, add a touch more oil if needed. Add tofu cubes and sear until golden on multiple sides, about 3–4 minutes. Push to one side.
Stir-fry vegetables
- Add carrots and mushrooms; stir-fry 2–3 minutes until starting to soften.
- Add zucchini and cook 1–2 minutes more.
Sauce and glaze
- Pour the sauce into the pan and toss until everything is glossy and just thickened, about 30–60 seconds.
Add bean sprouts
- Add bean sprouts last and toss for 30 seconds so they stay crisp.
Plating
- Plate Dumplings to one side.
- Add vegetables to the other side.
- Sprinkle sesame on top and enjoy!
Notes
Use mushroom-based sauce instead of oyster to keep it vegetarian/vegan. Adjust chili to taste. If dumplings are very thin-skinned, reduce steaming time slightly.