Stuffed Tofu Dumplings with Beans

For the stuffed tofu balls, separate two eggs. Cut a thin layer from the tofu. Mash the remaining tofu in a bowl with a fork finely and mix with 2 egg whites and soybean flour. Mix to a firm omelette dough and season with a pinch of salt and yeast.

Trim the oyster mushrooms and finely chop together with bamboo shoots and the peeled ginger. Cut the seitan into small cubes. Whisk the remaining egg with the egg yolks.

Heat 1 tablespoon oil in a pan or wok and pour in the eggs. Cook a thin omelet. Remove the omelette and cut into small diamonds.

For the filling, heat 2 tablespoons oil and add the bamboo shoots, ginger, mushrooms, seitan and omelette diamonds. Stir in sugar and nutritional yeast, and season with salt and pepper. Saute for 3-4 minutes, and remove from heat.

Heat the cooking oil in a wok over medium heat. Form oval dumplings of about 7 cm (approximately 2¾ inches) in length out of the tofu mixture using two spoons. Slide the dumplings into the hot oil and fry until light yellow and crisp. The dumplings should rise as rounds. Allow to dry on absorbent paper.

Cut the dumplings quickly with a knife or scissors, make a small hole on one side of the balls, and make it hollow to stuff the filling. Stuff the filling into the tofu dumplings. Place the tofu dumplings warm until ready to serve (such as in the oven at 80°C, or 175°F).

For the beans, rinse the yardlong beans, trim and cut into 8-10 cm (approximately 3-4 inches) long pieces. Rinse, trim and chop the red bell pepper into small cubes. Peel the ginger and cut into slices.

Boil the orange juice and broth together, and add the beans, peppers and ginger into it. Simmer for 7-9 minutes until vegetables still have a slight bite. Mix the cornstarch with the rice vinegar, add to the beans and let simmer for 1-2 minutes until it thickens.