These Tibetan-style tofu momos are filled with a flavorful mixture of crumbled tofu and mixed vegetables, then steamed to perfection. Theyre served with a zesty spicy sesame tomato chutney that adds a burst of flavor to every bite.
Ingredients:
- For Momos:
- 200g firm tofu, crumbled
- 1 cup finely chopped mixed vegetables cabbage, carrots, bell peppers, etc
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt to taste
- 30 round dumpling wrappers
- For Chutney:
- 2 large tomatoes, diced
- 2 tbsp sesame seeds
- 1 tsp red chili flakes
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt to taste
- For Serving:
- Chopped cilantro
- Sesame seeds
Instructions:
Combine the crumbled tofu, diced veggies, sesame oil, ginger, garlic, and soy sauce in a bowl
Spoon a spoonful of the tofu-vegetable mixture into the center of each dumpling wrapper
To seal the momo, fold the wrapper and pleat the edges
Continue with the remaining filling and wrappers
The momos should be cooked through after 10 to 12 minutes of steaming
Sesame seeds should be pan-roasted until golden brown in order to make the chutney
Put tomatoes, red chili flakes, roasted sesame seeds, soy sauce, rice vinegar, sugar, and salt in a blender
Process until smooth
Pour the chutney into a bowl for serving
Along with the hot sesame tomato chutney, serve the steamed momos hot
Add more sesame seeds and chopped cilantro as garnish, if preferred
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