Step 1

Combine grated super firm tofu, vegan mozzarella, vegan cream cheese, and broth paste in a bowl. Work with clean hands until ingredients are well distributed throughout. Chill in the fridge at least 10 minutes

Step 2

In a separate heat-proof bowl, combine cassava flour, tapioca flour, icing sugar and salt. Mix well. Carefully add the boiling hot water and then stir with chopsticks or spoon to form dough. It will be very hot so you can cover it and let it rest for a few minutes until it is cool enough to knead. Knead the sticky dough until  smooth. Keep something to keep the dough covered nearby.

Step 3

Dust a clean work surface with tapioca starch. Roll it out into a square about 11-12" on each edge. Cut 9 squares from the dough, 3.75" each. You may be able to make 1 or 2 more wrappers from the leftover dough.

Step 4

Working with one wrapper at a time, place 1 tbsp of chilled filling in the middle. Use a little water to lightly moisten the sides; do not over wet. Take all four corners and pinch together. Then working from the base of one corner at a time, seal the sides while eliminating any air pockets. Place on a plate dusted with tapioca starch. Repeat with all the wrappers. Brush off any excess starch from the filled wontons.

Step 5

Using a large pot, fill with about 3 to 4 inches of frying oil. Heat to 350° to 375°F. Carefully add the wontons one at a time and do not crowd the pot. You may need to work in batches. Cook for 1 minute, then flip to cook the other side for a minute. Remove to a cooling rack. They will probably still be quite pale.

Step 6

After all the vegan crab rangoon have been fried once, increase the oil temperature to 425°F and fry again for 1 minute. This will give them a golden colour. Remove the to the cooling rack once more and let rest for a few minutes before serving with plum sauce or sweet chilli sauce.