Quinoa and Tofu Shu Mai Recipe | Yummly

Quinoa and Tofu Shu Mai

VIET WORLD KITCHEN
16Ingredients
65Minutes
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Ingredients

US|METRIC
  • 8 ounces extra firm tofu (or firm)
  • 1 cooked quinoa (packed cup, 6 oz / 180 g)
  • 4 dried shiitake mushrooms (large, reconstituted, stemmed, and chopped, 1/2 cup)
  • 3 tablespoons green beans (chopped)
  • 1 green onions (chopped)
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon corn starch
  • 1 tablespoon regular soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 large egg whites (beaten)
  • 30 siu mai skins (small, 3 in / 7.5 cm round, or 24 medium, 3.25 cm / 8 cm gyoza/potsticker wrappers)
  • 1 1/2 tablespoons carrots (finely diced, for garnish, optional)
  • regular soy sauce
  • chinese hot mustard (or Colman’s English mustard)
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