7 ounces firm organic tofu, drained and pressed
1 tablespoon light soy sauce
1/2 teaspoon toasted sesame oil
1/2-1 teaspoon Sriracha sauce
1 tablespoon minced scallions
1 teaspoon dried minced onion
1/2 teaspoon cumin powder
1/4 teaspoon turmeric
1-2 pinches salt
1 tablespoon cornstarch + 2 tablespoons water
1 (48 count) package vegan wonton wrappers (I use Twin Marquis)
1-2 tablespoons oil
1. In a bowl, break down the pressed tofu into a meal like texture. Then add the remaining ingredients except the cornstarch, wontons, and oil, and stir to properly mix. Place in the fridge.
2. Make a vegan egg by mixing the cornstarch and water. Use a brush to wet the edges of the wontons with the vegan egg mix, and place about 1 to 1 1/2 teaspoons tofu in the center of each wonton.
3. Fold into a triangle ensuring that the edges are sealed (also avoid air pockets). Then take one wet corner and fold it over the other to create desired shape. Again ensure the corners are sealed against each other.
4. Pan sear the wontons in the oil at medium heat for about 1 minute on each side. If the oil is too hot, the wontons will burn and, if it is too low, they will be greasy. Place hot fried wontons on a paper towel and salt.
I serve this with low sodium soy sauce mixed with sriracha and a few drops of toasted sesame oil and it is wicked awesome.
For picture instructions, see blog:
Source of recipe: http://thewitchykitchen.blogspot.com/2010/05/tasty-tofu-wontons.html#com...