Meatless Eatin'

I've been slowly moving in the vegetarian direction for some time now and have really enjoyed getting to eat some new things. Saturday night I made this. Wow, that sauce is pungent! It was really good, and I'll probably make it again...

Dumplings
2-3 cakes Med. firm tofu pressed and mashed
2 Tablespoons (peanut butter)
3 Tablespoons tamari soy sauce
4 scallions, chopped
1 green pepper, chopped
1 cup chopped mushrooms (6 ounces)
1/4 cup chopped fresh parsley
1/4 cup diced water chestnuts

Sauce
1 1/2 cups pineapple, orange, and/or apple juice
1/4 cup maple syrup, honey, or brown sugar
1/3 to 1/2 cup apple cider vinegar
1/4 cup tamari soy sauce
2 Tablespoons cornstarch dissolved in 2 tablespoons cold water

In large bowl, mix together all the ingredients for the tofu dumplings. Shape into approximately 2 dozen 2 inch balls and place on an oiled baking sheet. Bake at 375* for 45 minutes, until golden and firm.

Combine all the sauce ingredients except the cornstarch in a stainless steel or enamel saucepan. Bring to a boil. Stir in the dissolved cornstarch and simmer, stirring continuously, until the sauce is clear and thickened.

Pour the sauce over the dumplings and serve immediately. Serve with rice and steamed vegetables.