Buddha's Jewels Recipe from the moosewood restaurant cookbook

My sister has made this recipe for us a couple of times, always turns out delicious!
Buddha's Jewels
Serves 4 to 6
(Copied word for word from the "New recipes from moosewood restaurant, moosewood restaurant, The moosewood collective" (Ten Speed Press) book)
Joan Adler is a longtime Moosewood member. In her continuing quest for the new and exotic menu feature, Joan discovered this delicious, healthful dish. Golden tofu dumplings filled with crunchy bits of vegetable and topped with a shimmering, pungent sauce. As an appetizer this recipe will serve 8 to 10 people.

Dumplings:
3 cakes of tofu pressed and mashed
2 tablespoons peanut butter
3 tablespoons tamari soy sauce
8 scallions, chopped (don't ask me what exactly those are...)
1 green pepper (or capsicum)
1 1/2 cups chopped mushrooms (6 ounces)
1/4 cup chopped fresh parsley
1/2 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
1 garlic clove, minced or pressed
2 tablespoons cornstarch dissolved in 2 tablespoons cold water

In a 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 fahrenheit or 190 celcius 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 sauce is clear and thickened.
Pour the sauce over the dumplings and serve immediately.
Serve Buddha's Jewels with rice and steamed vegetables.

and there you have it, you can actually cook tofu so that it comes out yummy!