Veggie Wontons in Chili Oil
Ingredients
- 1 package vegan wonton wrappers
- 2 tablespoons cooking oil
- 1 small diced onion
- 1 block firm tofu, drained
- 2 cups chopped Napa cabbage
- 1 cup shredded carrots
- 3 cloves minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- 2 teaspoons chili flakes
- 1 tablespoon sesame oil
- 6 cups water
- 1 teaspoon salt
- 2 tablespoons chili oil
Preparation
Crumble the tofu in a bowl with your hands or a fork.
Heat a wok or sauté pan over medium-high heat and add the cooking oil.
When the oil is hot, add the diced onion and sauté until soft.
Add the crumbled tofu, chopped Napa cabbage, shredded carrots, minced garlic, minced ginger, chili flakes, and sesame oil.
Sauté everything for 10 minutes over medium heat until the vegetables are soft and no liquid remains on the bottom of the pan.
Remove the filling and place it in a bowl to cool completely.
Boil 6 cups of water in a pot and add 1 teaspoon of salt.
Prepare a small bowl of warm water for wrapping the wontons.
Separate the wonton wrappers one by one, dab the corners with water, place about 1/2 tablespoon of filling in the center, fold into a triangle, press to remove air pockets, seal the edges, and bring the corner ends together to seal.
Cook the wontons in small batches in the boiling water, stirring gently with a spatula to prevent sticking, until they float on top, about 2 to 3 minutes.
Transfer 8 to 10 wontons into each bowl, pour 2 tablespoons of chili oil and 3 tablespoons of the hot broth over them, mix well to coat, and serve.
