These browned, Asian style veggie-stuffed tofu wontons are amazing! Works great as both an appetizer and a main course.
Personally I was getting really tired of buying expensive bags of frozen wontons that only came with so many, so I figured why not just make them myself! Not only is it cheaper but if you make them in bulk and freeze them, Voilà! Now you have some for whenever the craving strikes.
If you are intending to eat them as a main course I have to recommend pairing it with a nice crunchy salad, topped with our delicious Thai peanut dressing.
- 1 package of wonton wrappers
- 3-4 ounces of tofu (I prefer to use firm tofu)
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 inch fresh ginger root
- 2 garlic cloves
- 1/2 small green cabbage
- 1 small carrot (or approx. 7 baby carrots)
- 1/3 white onion
- 1 tbsp reduced sodium soy sauce
- 1/2 tsp salt
- 1/2 tsp corn starch
If you have trouble finding wonton wrappers that are vegan-friendly try seeking our your local oriental grocer, that’s where I found mine.
The first step is to finely dice up your garlic and ginger. After you’re done put them over to the side.
Now thoroughly chop up your cabbage and onion, and shred your carrot(s) over the cabbage and onion. Then crumble the tofu into tiny, little pieces and mix that in with your veggies.
In a large skillet heat up both the olive oil and the sesame oil. Then toss your ginger and garlic into the skillet with the oils. Let them heat up on med-high for about 60 seconds.
Now throw the tofu and vegetables into the skillet, turn it up to high heat for 5 minutes. Stirring it occasionally so the tofu may brown on all sides. Once the five minutes is up lower the heat back to medium and toss in the soy sauce, salt, and lastly the corn starch. Mix everything together then remove the skillet from heat.
Now is the fun part! Take a little bit over a tsp amount of the stir-fry and place it in the middle of a wonton wrapper. Wet the edges where the two sides will be meeting up so it can stick together. This part may take some creativity on your part so wrap them up in whatever fashion works best for you.
Next put that skillet back on the burner, add a little bit of oil, then on medium-high heat brown the bottoms first, then both sides of the wontons.