Description
These savory tofu and vegetable wontons combine a flavorful filling of sautéed tofu, shiitake mushrooms, carrots, and edamame, perfectly wrapped in wonton wrappers. They are simmered to a tender finish and tossed in a spicy chili oil dipping sauce, making them an ideal meal prep option for a delicious and healthy appetizer or snack.
Ingredients
Scale
Filling Ingredients
- 1 block Extra Firm Tofu (Opt for House Foods for the ideal texture)
- 1 cup Carrots (Can swap for bell peppers)
- 1 cup Edamame (Frozen is perfect for convenience)
- 1 cup Shiitake Mushrooms (Button mushrooms can be substituted)
- 2 cloves Garlic (Minced)
- 1 inch Ginger (Minced)
- 1 tablespoon Cornstarch (Corn Flour) (No substitutes needed)
Dipping Sauce
- 2 tablespoons Chili Oil (Adjust for heat preference)
- 2 tablespoons Light Soy Sauce (Tamari for gluten-free)
- 1 tablespoon Black Vinegar (Rice vinegar works as a substitute)
- 1 teaspoon Sugar (Use honey or agave for vegan)
Other
- Wonton Wrappers (quantity as needed, approx. 20-24 wrappers)
- Water for sealing wontons
- Sliced Spring Onions for garnish
- Chopped Garlic Chives (quantity not specified, approx. 2 tablespoons)
Instructions
- Wonton Assembly: Prepare all ingredients and gather your wonton wrappers and dipping sauce ingredients.
- Chop and Sauté Mushrooms and Tofu: Finely chop carrots, edamame, and shiitake mushrooms separately. Heat a non-stick pan over medium heat and sauté the mushrooms and tofu for about 5-7 minutes, or until any moisture evaporates and the mixture develops a nice golden color.
- Add Remaining Vegetables and Aromatics: Add the chopped carrots, edamame, minced garlic, ginger, and soy sauce mixture to the pan. Cook for an additional 3-5 minutes until all ingredients are well combined, fragrant, and slightly tender.
- Cool Filling and Bind: Transfer the filling mixture to a bowl and allow it to cool completely. Once cooled, fold in chopped garlic chives and cornstarch to help bind the filling together.
- Fill and Seal Wontons: Place a tablespoon of the cooled filling in the center of each wonton wrapper. Dampen the edges with water, fold the wrapper over the filling, and pinch to seal securely, making sure to remove any air bubbles inside.
- Cook Wontons by Simmering: Bring a pot of water to a boil. Simmer the wontons gently in boiling water for about 5-6 minutes until cooked through and tender. Drain carefully.
- Prepare the Dipping Sauce: In a small bowl, mix together chili oil, black vinegar, soy sauce, sugar, and any remaining aromatics. Adjust seasoning to taste for the perfect balance of spicy, tangy, and savory flavors.
- Toss and Serve: Gently toss the cooked wontons in the spicy dipping sauce and garnish with sliced spring onions for a fresh and flavorful touch. Serve immediately.
Notes
- Extra firm tofu is recommended to ensure the filling holds together well and has a satisfying texture.
- Feel free to substitute shiitake mushrooms with button mushrooms or carrots with bell peppers based on availability and preference.
- For a gluten-free version, use tamari instead of light soy sauce and ensure wonton wrappers are gluten-free.
- You can cook wontons by steaming or pan-frying if preferred, but simmering provides a tender, delicate texture.
- Adjust chili oil quantity in the dipping sauce based on your desired spice level.
- Wontons can be meal-prepped and stored refrigerated before cooking; cook them fresh for best texture.
