These little bags of deliciousness come stuffed with a combination of tofu, carrots, mushrooms, and green onions, all wrapped in a crispy golden brown crust.
Did I mention it also comes with a homemade sweet, sour, garlicky, and spicy dipping sauce?!
To start, cook the vermicelli, grate the carrot, press the tofu, and soak the dried black mushrooms.
Once done, you want to combine everything in a mixing bowl and add the seasonings: ground black pepper, sugar, salt, and chopped green onions. Use your hands to mash the tofu with the rest of the ingredients until you get a slightly sticky mixture. Taste and adjust saltiness to your taste. At this point, you can even add your favorite spices and tweak the filling to your linking! I’m sure five-spice or ginger would make a good addition.
For this recipe, you don’t want to use wonton wrappers, but egg roll wrappers. It will yield a more flaky, crispy texture. These are often sold in the frozen section of Asian supermarkets. I couldn’t find round sheets so I simply got square ones and recut them into rounds.
To assemble, shape about 3 tablespoons of the filling into a ball and wrap it inside two round wrappers. Why two? Simply for a better texture and look.
To close the “bags”, I used long stalks of green onion. Make sure you can get your hands on long green onions (the ones that are about 12-inch long) because we will wrap it twice around the wrappers to make sure it doesn’t open when frying.
You also have to be gentle when making the knot, don’t pull too hard or the green onion will break. I found that boiling the green onions for 2 minutes prior to using them made it much easier to handle.
Deep-fry for about 5 minutes, or until golden brown and you’re done!
Now let’s talk about the sweet and sour dipping sauce! It literally takes 10 minutes to prepare, add chopped garlic, chili, water, vinegar, and sugar to a saucepan and boil for a few of minutes, or until the sugar has fully dissolved. Next, add cornstarch dissolved in water, and cook until the sauce has thickened.
When it comes to the sauce, you have two options. Option A: Simply dip your wontons into the sauce. Option B: Pour the sauce in a non-stick skillet with the fried wontons and cook for about 5 minutes, stirring regularly to coat the wontons with the sauce. They will lose a bit of their crispiness but will soak up the flavors sauce. Either way, it’s delicious!
These fried tofu wontons are deliciously addicting! Crispy on the outside + tender and chewy on the inside. The garlicky and spicy sauce takes them to the next level so don’t omit it! Serve with a green salad on the side and you’re good to go!
Let me know in the comments if you try this recipe!
Tofu Wontons with Sweet Chili Sauce
- 7 ounces firm tofu
- 2 tbsp dried black mushrooms soaked in water 10 minutes
- 1 medium carrot finely grated
- 1/2 cup cooked vermicelli chopped into 1-inch long
- 3 tbsp chopped green onions
- 1 tsp sugar
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 8 green onion stalks (of about 12-inch long)
- 1 tsp chopped ginger (optional)
- 1 tsp mushroom seasoning
- 16 round egg roll wrappers*
- 1 cup neutral oil for frying
Sweet & Sour Sauce
- 3 cloves of garlic minced
- 1 small chili finely chopped
- 5 tbsp sugar
- 3 tbsp white vinegar
- 1 tbsp sweet chili sauce or sriracha
- 1/8 tsp salt
- 3/4 cup water
- 1 tbsp cornstarch diluted in 3 tbsp water
- Pat the tofu dry and add it to a large mixing bowl. Drain the black mushrooms and finely slice them. Add to the mixing bowl. Add the grated carrots and chopped vermicelli as well.
- Add the green onions, sugar, ground black pepper, and salt. If using, add the chopped ginger and mushrooms seasoning (optional). Using your hands (or a large spatula, although hands work best) mix everything together and mash the tofu with the other ingredients into a thick paste. Taste and adjust seasonings if needed. At this step feel free to add your favorite spices.
- Bring a medium pot of water to a boil. Once boiling, add the green onion stalks and cook for about 1 minute. Drain and set the green onions aside, we will use them to close our wontons.
- Take two egg rolls wrapper stacked together (using two instead of one yields a more flaky crust, and the wontons hold together better) and place about 3 tablespoons of the tofu filling in the center. Enclose the filling, shaping the wrapper into a "pouch" shape (see photos). Press firmly to mark the shape. Using a stalk of green onion, tie the wonton, wrapping the green onion stalk twice around the wrapper, finishing by a double knot. Be careful not to pull too much or you might break it. Repeat with the remaining wrappers and filling.
- Heat the oil in a deep saucepan over medium heat. Test if the oil is hot enough by dipping a wood chopsticks into it, if you see bubbles forming around the chopsticks, the oil is hot enough. Fry the wontons, 2-3 at a time, for about 5 minutes, or until golden brown. Stir regularly to make sure they brown evenly. Carefully remove from oil and transfer to a place lined with kitchen paper towel to remove excess oil. Repeat with the remaining wontons.
Sweet & Sour Sauce
- To a saucepan, add the minced garlic, chili, sugar, white vinegar, sweet chili sauce, salt, and water. Bring to a boil, lower the heat and let simmer for about 5 minutes, or until the sugar has dissolved.
- Dissolve the cornstarch in 3 tablespoons of water. Add to the saucepan and cook for 1 more minute, stirring frequently until the sauce has thickened. Remove from heat and transfer to a bowl.
- Serve the wontons warm with the dipping sauce! Another option is to add the sauce and the wontons to a skillet and cook for a couple of minutes to coat the wontons with the sauce.
- Wontons will keep for up to 2 days in the refrigerator. Reheat in a 350°F (180°C) preheated oven for about 10 minutes.