Delicious Spinach Tofu Wontons with Dipping Sauce
12 oz. package frozen spinach (larger or smaller is ok)
12 oz. package firm or extra firm tofu (larger or smaller is ok)
About an inch of ginger, chopped finely
2 cloves of garlic, chopped finely
2 scallions, chopped finely
A dash of soy sauce
A dash of chili oil
1 package of square wonton skins (these usually come 72 in a package.
If you have extra left, they freeze very well for the next time!!)
1/4 cup of soy sauce
1/4 cup of seasoned rice wine vinegar
Chopped scallions or lemongrass, for garnish of the sauce
First, make the wonton inside:
Thaw the spinach, squeezing all the extra water out. Mash the
spinach, tofu, garlic, ginger, dash of soy sauce, chili oil, and finely
chopped scallions together with your hands (its fun). Taste and season
with more chili, garlic, ginger, whatever you feel it needs. Put the
mixture aside for a while you make your dipping sauce.
Mix the 1/4 cup of soy sauce and seasoned vegan rice wine vinegar
together, and then top with either chopped scallions or lemongrass. Put
this in the fridge to chill and get all yummy while you stuff the
To stuff the wontons:
Take a teaspoonful of the filling and tuck it into the wonton skin.
Fold the skin into a triangle and seal. If it doesn't seal well, try
moistening the edges with a little bit of water. Set these onto a tray
dusted with cornstarch.
To cook the wontons:
You can either deep fry the wontons until they are crispy in good hot
oil or cook them like potstickers. To cook them like potstickers, it
takes a few more ingredients. Some vegan Worcestershire sauce (make sure
you get the ones with no anchovies), some orange zest, and a little more
chili oil. Mix these to your liking in a bowl with some water so you
have about 1 1/2 cups. Heat a bit of oil in a non stick pan and put the
wontons in. Fry them till they are golden on one side, then flip. When
they have all been browned on one side, pour on the saved liquid. Cover
quickly to get all that good steam in. Steam for a bit, then take the
cover off and let them absorb most of the sauce. Serve with the yummy
dipping sauce you prepared earlier.
Your question and comments are welcome