Smokey Tofu Potstickers

Smokey Tofu Potstickers


serving size 25 potstickers from 10 cm wrappers 

For the potstickers

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

To serve


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)

  • Place the cabbage in a colander and sprinkle over ½ teaspoon of the salt. Massage it gently for a few seconds until it begins to draw out the water. Set aside for about 30 minutes.
  • In a small bowl combine the soy sauce, tomato paste, maple syrup, liquid smoke and water. Taste it and adjust the ingredients if necessary to get a good balance of sweet, salty and smoky.
  • Crumble or mash the tofu with your fingers or a fork. Heat a pan over medium-high heat and add a tablespoon of oil, the ginger and garlic. Fry for about 30 seconds or until soft and fragrant. Add the tofu and fry, stirring from time to time, until it’s crispy and golden brown in parts. Pour over the sauce and continue cooking, while stirring, until the sauce is absorbed. Stir through the sesame oil and place the tofu in a bowl to cool.
  • At this point you can prepare the rice and garnishes if you’re serving the potstickers in a bowl. For the dipping sauce combine the soy sauce and rice vinegar. If your soy sauce is especially salty, add a dash of water.
  • Once the tofu is cool, give the cabbage a good squeeze to get out as much water as possible and add it to the tofu along with the carrot and chopped green onion. Taste the filling and add ½ teaspoon of salt if you think it’s necessary. Place about 1 ½ teaspoons of this mixture in the centre of a wonton wrapper, dip your finger in water and run it along the edge of the wrapper and fold it up using the technique of your preference.
  • Once all the potstickers are folded, heat a large pan over medium-high heat and add a tablespoon of oil. Place the potstickers inside and fry for a couple of minutes until they are golden brown on the bottom. Lower the heat to medium and pour in about ¼ cup (60 ml) water. Be very careful because it splatters so quickly cover the pan with a lid. Steam the dumplings for about 3 minutes if using fresh wrappers or 5 minutes for store-bought. Uncover the pan and allow any remaining water to evaporate and the bottoms to crisp up once again.
  • If you’re serving them with bok choy, remove the potstickers from the pan and add the bok choy cut side down. Fry until seared then add a splash of water and the lid to steam for a few minutes until tender all the way through.
  • Divide the rice between your serving bowls and top with the potstickers, bok choy, radish and sliced green onion. Serve the dipping sauce on the side.


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Credit: Cilantro and Citronella

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