http://marymakesgood.com/2012/10/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce.html Good things to eat. Good stuff to make. Good places to explore. Thu, 25 Jan 2018 18:12:41 +0000 hourly 1 https://wordpress.org/?v=6.9.1 http://marymakesgood.com/2012/10/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce.html#comment-633 Mon, 16 Jun 2014 15:20:25 +0000 http://marymakesgood.wpengine.com/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce/#comment-633 Hi Mandy,
I’m so glad you like the recipe. You can use any oil that can withstand high heat. Some good choices would be Peanut Oil, Vegetable Oil, or Grapeseed Oil. Some folks like to use Coconut Oil, but it might burn off a little, and you’re dumplings will end up smelling like coconut (which is either awesome or awful depending on how you feel about coconut). Add enough to the pan to fill it by at least an inch. The deeper the oil, the quicker and easier the dumplings will cook. Make sure to use a nice deep pot to keep the frying process safe. I usually use the same pot that I cook spaghetti in. You could also use a big dutch oven. I wouldn’t recommend using a fry pan, as the edges would be too shallow.
I hope these tips help! Good luck with the recipe. Let me know if you have any other questions.

]]> http://marymakesgood.com/2012/10/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce.html#comment-632 Sun, 15 Jun 2014 19:44:27 +0000 http://marymakesgood.wpengine.com/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce/#comment-632 What kind of oil and how much do you use and what size pan do you fry these in?
I cannot wait to try them

]]> http://marymakesgood.com/2012/10/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce.html#comment-631 Mon, 28 Apr 2014 08:06:46 +0000 http://marymakesgood.wpengine.com/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce/#comment-631 Hi Sophia! I haven’t tried baking them myself yet, but I would certainly recommend giving it a try. There are two ways you could go about it. First, set the oven around 375. You could try putting the dumplings in “naked” without any oil. That would result in slightly dry, but probably OK results. You could also brush each dumpling with a little cooking oil to help crisp them up before putting them in the oven. Of course, I’m not sure how much more healthy that will be then deep frying, but if you want them to be crispy, it’s the only way to get them there. Good luck! Please let me know how your experiment works out.

]]> http://marymakesgood.com/2012/10/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce.html#comment-630 Sat, 26 Apr 2014 16:16:59 +0000 http://marymakesgood.wpengine.com/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce/#comment-630 I’ve made these before and they turn out AMAZING, but I was wondering if you knew how they would come out if you baked these. I want to avoid the oil that comes with deep frying, but also eat these gems.

]]> http://marymakesgood.com/2012/10/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce.html#comment-629 Wed, 22 May 2013 11:46:58 +0000 http://marymakesgood.wpengine.com/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce/#comment-629 Thanks, Sabrina! I hope I’ll see you here again too.

]]> http://marymakesgood.com/2012/10/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce.html#comment-628 Wed, 22 May 2013 11:43:07 +0000 http://marymakesgood.wpengine.com/tofu-rangoon-with-sweet-chili-coconut-dipping-sauce/#comment-628 Hi Katie. I’m not sure how well they would work compared to cashews, but you could try using almonds or walnuts. Of the two, almonds would have the better flavor for this. Finding raw almonds might be tricky, so if they aren’t available, try raw walnuts or maybe even peanuts. If nuts are totally off the menu, extra firm tofu might be a good option. You’d have to rework the recipe a bit though. I’d recommend straining the tofu instead of soaking it. Good luck, and let me know if anything works out!

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