Vegan Wontons in Red Chilli Oil
Ingredients
- 30 wonton wrappers
- Oil for cooking
Filling
- 220g bok choy
- 6 shiitake mushrooms
- 200g firm tofu
- 2 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp mushroom powder
- 1/2 tsp salt
Sauce
- 2 tbsp black vinegar
- 2 tbsp soy sauce
- 1-2 tbsp homemade red chilli oil
- 1/4 tsp sesame oil
- 1/4 tsp white pepper
Toppings
- scallions
- sesame seeds
Preparation
Wash and roughly chop the bok choy. Place the bok choy in a large bowl and add in 1/2 tsp of salt. Gently mix and fold the bok choy with the salt and let it sit for 10-15 minutes. Squeeze out the water/liquid from the bok choy and set aside.
Cook the tofu till the water evaporated. Add in 1 tbsp oil and before adding in the chopped mushrooms, cook the mushrooms for 1 minute then only add in the bok choy. Cook for another 2 minutes, let it cool in room temperature before adding into the food processor.
Pulse the cooked vegetables for a few times to chop it into small chunks.
Place a wonton wrapper on your palm, wet the edges and scoop the filling to the center of the wrapper. Gently press the edges to seal it. Bring two corners together to create a boat shape. Use water to secure it.
In a bowl mix together all the red chilli oil sauce ingredients and set aside.
Bring a pot of water to a boil. Then cook the wonton over high heat for about 2-3 minutes or till it rises to the surface. Cook for a further minute.
Use a slotted spoon to remove the wontons from the boiling water and add them into the prepared red chilli oil sauce. Pour the used hot broth over the wontons.
Top with chopped scallions and toasted sesame seeds. Enjoy
