Tofu Wontons with Sweet Chili Sauce
Crispy wontons stuffed with tofu, carrots, and mushrooms, and served with a garlicky, spicy, and sweet dipping sauce!
Ingredients
Wontons
- 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
Instructions
Wontons
- 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.
Video
Notes
* If you can't find round wrappers, simply recut square ones.