Savory Tofu Dango Stuffed with Vegan Impossible Meat Filling

All Purpose Veggies

4.67 from 3 votes

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Prep Time 20

Cook Time 5

Course Dessert, Snack

Cuisine Japanese

Servings large stuffed dango

Calories 62 kcal

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!

Notes

**If you'd rather do a sweet dango variation, you can also fill the dango with mung bean paste, black sesame paste, chopped peanuts and more! For more dango filling ideas, check out my ULTIMATE LIST OF TANG YUAN FILLINGS post here.

Nutrition

Calories: 62kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gTrans Fat: 0.004gSodium: 135mgPotassium: 60mgFiber: 1gSugar: 0.4gCalcium: 7mgIron: 1mgZinc: 0.3mg***Net Carbs: 9g

Keyword dango, tang yuan, tofu

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