existential questions and Floating Rice Paper Dumplings
also I can't stop boiling tofu
Do you believe in soulmates? And do you believe in boiling tofu? We will tackle both of these existential questions in today’s newsletter.
I believe in soulmates — but soulmates plural. Like you have multiple potential soulmates depending on the path you choose. You might date one, choose a different life trajectory and break up, leading you to someone else. I believe we have free will and that there are multiple ways to achieve peace, happiness, abundance, and true love.
I happen to find this theory romantic. Maybe even more so than the ‘you have one person and you found them’ — because in this one, you’re actively choosing them. Out of all the other potential paths and soulmates, you are saying ‘I want you.’
Recently Amy heard a theory by Jay Shetty and announced that she now believes in soulmates (plural), despite us agreeing on this exact theory idea multiple times before. Or so I thought. Shetty’s version is that you may be with your soulmate, but if you level up energetically, you now exist on a higher frequency. They can level up with you, or you outgrow them and meet someone more aligned.
To me, it sounds like the same theory. Like we’re just swapping “path” for “frequency.” Isn’t leveling up energetically just another way of saying you’re choosing a different path? Amy says they’re different because you can change your frequency without changing your path. I disagree, but she is choosing to only support Shetty’s theory.
I’m curious though — have you ever felt like someone was your soulmate, but then you outgrew each other? Does that mean they were never actually your soulmate or that you’re on a new path/outgrew them? Comment if you have thoughts on this. Or if your sibling ignores your idea until someone with a podcast says the same thing.
who needs a soulmate when you can boil tofu
Okay, onto the next existential question: boiling tofu. We’ve been talking about it on our socials but it deserves a deep dive. While usually, I can’t be bothered by tofu texture tips (freezing it not worth it IMO) but boiling it has been an absolute game changer. It somehow feels easier than pressing - no paper towels, contraptions, stacks of cookbooks - and once the water is boiling it takes 5 minutes. The result is like a chewier, more concentrated, less watery bite that absorbs marinades so much faster and more effectively.
Our Spicy Kimchi Tofu Bowls have been quite popular if you’re looking for a recipe to test it out with. The kimchi mayo sauce is divine.
Ovulatory Summer Gathering!
So you have multiple soulmates and multiple ways to prepare tofu — it’s all about what you choose. You also have multiple phases of your cycle (for the girls). And you may want to host a gathering that corresponds with that.
Oh would you look at that… it’s episode 2 of Sun-kissed Summer Gatherings and the ovulatory recipe is Floating Tofu Rice Paper Dumplings in a citrus soy dipping sauce. Your ovulatory phase is all about peak energy, confidence, and charisma. You want foods that cool you down without weighing you down and provide nourishment for your glowing aura.
Floating Tofu Rice Paper Dumplings
These dumplings are the perfect fuel for this phase, plus they’re fun to eat. They’re delightfully chewy, flavorful, and almost bite sized, but not quite — so if you eat them in front of someone you’re dating, make sure it’s your soulmate. The sauce that they float in is savory, light, and zingy.
There is no need to cook the filling beforehand, so easy! Just grate tofu, chop your veggies and edamame, and season it with tamari, sesame oil, and lime zest. The dumpling shapes you end up with are between you and your rice paper but you can just do rectangles and skip the fuss. It’s not that hard if you have high quality rice paper sheets — we like Blue Dragon.
Unless your steamer basket is from a pan that you no longer own (oops), it’s a breeze to steam them. Just make sure they don’t stick — parchment poked with holes or cabbage leaves help with this.
You are now leveling up to floating dumpling frequency.
Rice Paper Dumplings with Citrus Soy Dipping Sauce
Delicate rice paper dumplings filled with grated tofu, crunchy veggies, and bright lime—steamed until glossy and served sitting pretty in a citrus-soy bath. Refreshing, slightly chewy, and ovulatory-phase perfection.
Filling (makes 20–24 dumplings):
½ block (7 oz) extra-firm tofu, grated or finely crumbled
1 medium carrot, grated
½ bell pepper, finely chopped
½ cup edamame, roughly chopped
Zest of 1 lime
¼ cup chopped cilantro
2 scallions (green parts only), thinly sliced
2 tbsp tamari or soy sauce
1 tbsp toasted sesame oil
1 tsp grated fresh ginger
1 tsp white or yellow miso paste
2 tsp cornstarch
Dumplings:
20–24 rice paper wrappers
Optional garnish: sesame seeds, extra scallions, fresh herbs, chili crisp
Dipping Sauce:
¼ cup low-sodium tamari (or 2 tbsp tamari + 2 tbsp coconut aminos)
¼ cup fresh lime juice
2–4 tbsp cold water (start with 2 and adjust to taste)
1½ tbsp maple syrup or coconut sugar
1 tsp grated fresh ginger
Lime zest strips (use a peeler or knife)
1 tsp toasted sesame oil
Optional: chili oil or sliced red chilis
Optional: sesame seeds for topping
Instructions
Make the filling: Combine all filling ingredients in a large bowl. Let sit for 5–10 minutes so the cornstarch can absorb excess moisture.
Assemble the dumplings: Fill a wide shallow bowl with cold water. Dip one rice paper wrapper in the water for 8–10 seconds, until soft and pliable but not too floppy. Place on a damp towel, piece of parchment, or damp cutting board. Fold all four sides inward to create a rough square. Place 1 tablespoon of filling in the center. Gather the corners and edges upward and pinch them together at the top to form a small pouch. Press gently to seal. Repeat with remaining filling and wrappers.
Steam them: Line a steamer basket with parchment paper (poke holes with a fork) or use cabbage/lettuce leaves. Add your dumplings, making sure there is some space between them (you’ll need to do batches). Bring 1–2 inches of water to a boil in a wide pot or pan with a lid. Add your dumplings and steam for 9–10 minutes. Let sit for 1–2 minutes before handling. Tip: Wrap the pot lid in a thin kitchen towel to absorb excess condensation and secure with a rubber band or tie at the top.
Make the dipping sauce: Whisk together all sauce ingredients in a small bowl or pour into a shallow dish. Adjust water, lime, or sweetness to taste.
Serve: Pour sauce into a shallow bowl or plate and nest dumplings in the sauce so they sit partially submerged. Garnish as desired. Serve warm or at room temperature. Option to serve the dumplings and dip separately like a normal person but floating is more fun.
