Looking for a plant-based meal that the whole family can enjoy? Try these Savory Tofu Dango Stuffed with Vegan Impossible Meat Filling! Made with mashed silken tofu, mochiko flour, and a hint of salt, these homemade dango balls are not only easy to make but also incredibly satisfying. The star of the show is the flavorful vegan Impossible Meat filling, which adds a savory twist to every bite. Don't forget to check the recipe notes for alternative filling ideas to customize your dango to perfection!
Here's why I love this recipe
- no-bake, and so easy to prepare
- vegan and gluten-free
- high-fiber, so it keeps you fuller longer
- healthier and lower calories than most traditional dango recipes
Ingredients Used to Make Savory Tofu Dango
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local Asian grocery store (or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour - this goes by many names. You'll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Tapioca flour (flour but also called tapioca starch) - Arrowroot starch and Potato starch can also be used instead. I DO NOT recommend using cornstarch for this recipe.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I used.
- Silken Tofu- (firm) like this one
Filling Ingredients
- Seasoned Ground Meat - to keep this recipe vegan, I filled my tofu dango with this Vegan Ground Meat Filling which is made using Impossible Meat, a plant-based vegan "meat." You can also use other plant-based vegan meat substitutes such as TVP which is made from soy. If you'd rather use ground pork or ground beef instead, you can do that, too! Just follow this filling recipe and replace the Vegan Ground Meat with the ground meat of choice.
Step by Step Guide
How to Make Savory Tofu Dango
Prep the Ground Meat Filling
First, prepare the filling (For the full recipe, click HERE)
Cook plant-based meat (I used 1 package of Ground Impossible Meat) in a skillet with 1 Tbsp oil, 1 small chopped onion, 1 Tbsp of minced garlic, and 1 Tbsp soy sauce or liquid aminos for an umami boost. Add ¼ cup of chopped scallions at the very end. Cook until the "meat" is browned and well seasoned. Substitute with other vegan meat alternatives if preferred.
STEP 1
Mash silken tofu with a fork until no chunks remain.
STEP 2
In a large bowl, knead all the dough ingredients together until smooth and pliable, and no longer sticky.
STEP 3
TIP: more water may need to be added depending on the brand of glutinous rice flour you use. The goal is to get a soft and pliable dough that is easy to work with and doesn't crack when shaping. On the other hand, if the dough is too sticky, you can always add more glutinous rice flour to adjust the consistency.
STEP 4
Take a small portion of the dough and flatten it in the palm of your hand.
STEP 5
Spoon 1 tsp of the prepared "meat" filling in the center of the dough and gently fold the edges of the dough over the filling, rolling it into a smooth ball.
STEP 6
Repeat with the remaining dough and filling.
STEP 7
Boil a quart or two of water in a large pot. Also, get a ice bath ready (such as a bowl of ice water)
Carefully drop the prepared balls into the boiling water. If using a smaller pot, work in batches. Once the glutinous rice balls are done cooking they'll float towards the top (takes about 5 minutes). Once done, use a sieve or tea strainer to pull them out of the water, and emerge in ice water until fully cooled.
STEP 8
Serve in a broth of choice. Sprinkle with ao nori, if desired.
Savory Tofu Dango Filling Variations
There are many creative filling variations you can explore for glutinous rice balls. But for another savory twist, try filling Savory Tofu Dango with cheese (recipe below)
FAQ: Do You Need to Fill Dango?
Nope, filling dango is completely optional. The glutinous rice balls can also be enjoyed plain without any filling.
How to Store Dango / Glutinous Rice Balls
- Unfortunately, dango have the best texture and flavor when freshly made. But if you have leftovers or want to store them long term, here's what you cand do: arrange the fully cooled dango on a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe container or Ziploc bag. When you're ready to eat them, boil them in water or steam them to reheat before serving.
Final Tips
- Proper dough consistency - More water may need to be added depending on the brand of glutinous rice flour you use. The goal is to get a soft and pliable dough that is easy to work with and doesn't crack when shaping. On the other hand, if the dough is too sticky, you can always add more glutinous rice flour to adjust the consistency.
- Preventing dough from drying out - While working with the dough, cover the dango dough with a damp cloth or plastic wrap to prevent it from drying out. This will make it easier to shape the dango and keep the dough moist.
- Filling - Be mindful of the amount of filling you put in each dango. Use about 1 teaspoon of filling to avoid overfilling, which could lead to difficulties sealing the dough or the filling leaking out during cooking.
Savory Tofu Dango Stuffed with Vegan Impossible Meat Filling
Ingredients
Dough
- 164 g mashed silken firm tofu , about ¾ cup
- 70 g mochiko flour, sweet rice or glutinous rice flour , about ½ cup
- 15 g tapioca, potato or arrowroot starch , 2 Tbsp
- 2 g salt , ¼ tsp
Filling Ingredients
- 14 tsp Impossible Ground "Meat" , fully cooked and seasoned. See HERE for the full Recipe. Read notes ** for alternative dango filling ideas
Instructions
Make the Filling
- First, prepare the filling (For the full recipe, click HERE)Cook 12 oz plant-based meat (I used Ground Impossible Meat) in a skillet with 1 Tbsp oil, 1 small chopped onion, 1 Tbsp of minced garlic, and 1 Tbsp soy sauce or liquid aminos for an umami boost. Add ¼ cup of chopped scallions at the very end. Cook until the "meat" is browned and well seasoned. Substitute with other vegan meat alternatives if preferred.
Make the Dough
- Mash silken tofu with a fork until no chunks remain.
- In a large bowl, knead all the dough ingredients together until smooth and pliable, and no longer sticky. TIP: 1-2 Tbsp of water may need to be added depending on the brand of glutinous rice flour you use. The goal is to get a soft and pliable dough that is easy to work with and doesn't crack when shaping. On the other hand, if the dough is too sticky, you can always add more glutinous rice flour to adjust the consistency.
Assemble
- Take a small portion of the dough and flatten it in the palm of your hand.
- Spoon 1 tsp of the prepared "meat" filling in the center of the dough and gently fold the edges of the dough over the filling, rolling it into a smooth ball.
- Repeat with the remaining dough and filling.
Cook the Glutinous Rice Balls
- Boil a quart or two of water in a large pot. Also, get a ice bath ready (such as a bowl of ice water)
- Carefully drop the prepared balls into the boiling water. If using a smaller pot, work in batches.
- Once the glutinous rice balls are done cooking they'll float towards the top (takes about 5 minutes). Once done, use a sieve or tea strainer to pull them out of the water
- Let the glutinous rice balls cool fully in the ice water.
- Remove from the ice water and transfer to a broth of choice.
- Enjoy!
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