Mash tofu with fork.

Add peanut butter, miso, water, onion, pepper, squash, nuts, and salt. Mix well.

Form 1.25 inch to 1.5 inch dumplings from mixture and place on cookie sheet. If mixture sticks to hands, dip hands in cold water periodically.

Bake for 30 minutes or until golden brown.

While peanut dumplings bake, combine orange juice, vinegar, garlic powder, and salt in small saucepan. Simmer for 2 minutes.

Dissolve small amount of cornstarch in water. Add to sauce and simmer for two minutes until thick.

Serve on steamed greens or cabbage or combination of all. Drizzle sauce over dumplings and greens/cabbage.

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