Vegan Tofu Wontons in Chile Oil by WoonHeng Chia - Recipe Print View

Step 1

To make the filling, heat a large nonstick skillet and add the oil. Sauté the mushrooms and carrots for 1 minute. Add the cabbage and cook for 1 minute or so until just tender. (You can increase the cooking time if you prefer softer cabbage.) Season with some salt and pepper to taste. Transfer the vegetable mixture to a food processor and add the tofu. Pulse into smaller bits. Transfer the mixture to a large bowl and stir in salt, pepper, mushrooms seasoning (if using), and sesame oil to taste. Let it cool completely. To assemble the wonton, place a wrapper on your palm or a flat surface. Add a teaspoon of filling in the middle. Bring the edge closest to you to meet the opposite edge, forming a rectangle. Use your fingers to seal, pushing out the air bubbles as much as possible. Now turn around the rectangle upside down, so the sealed edge is facing you, and bring both pointy corners to cross over in the middle, yielding a hat. Repeat the above step with the remaining wonton wrappers and filling, until you run out of one or the other. To cook the wontons, bring a pot of water to boil. Add a drizzle of neutral oil. Carefully drop in the wontons and cook until they float, 1 to 2 minutes. Let the wontons stay afloat for a few more seconds. While the wontons are cooking, combine the broth, soy sauce, vinegar, chile oil, and pepper in a large bowl. Adjust to taste. Once the wontons are ready, use a strainer to transfer them to the bowl with sauce. Garnish with chopped scallions or cilantro, a swirl of sesame oil, and toasted sesame seeds.