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  Home > Vegetarian Recipes > Spinach Tofu Wontons with Dipping Sauce
 


Spinach Tofu Wontons with Dipping Sauce

  
   
   
   
Ingredients -  
   

1 (12 ounces) package Frozen Spinach
1 (12 ounces) package Firm or Extra Firm Tofu
about an inch of Ginger, chopped finely
2 cloves Garlic, chopped finely
2 Scallions, chopped finely
dash Soy Sauce
dash Chili Oil
1 package Square Wonton Wrappers
1/4 cup Soy Sauce
1/4 cup Seasoned Rice Wine Vinegar
Chopped Scallions or Lemongrass, for garnish of the sauce

  
   
Preparation:  
   

Wonton filling:
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. Taste and season with more chili, garlic, ginger. Put the mixture aside.

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.

Wrap wonton:
Take a teaspoonfull 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.

Cook wontons:
You can either deep fry the wontons until they are crispy in a 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 won'tons 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 dipping sauce.