Tofu-Mushroom Wontons
Ingredients
- 1/2 tsp sesame oil
- 1 cup white mushrooms chopped
- 1 tsp dark soy sauce (can sub regular soy sauce or tamari)
- 2 tbsp of the sauce below
- garnish: sesame seeds, red chili flakes, finely chopped cilantro
- sauce: whisk together in bowl
- 3.5 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp chili garlic sauce (can sub sambal)
- 1.5 tbsp sesame oil
- 1 tsp reduced sodium soy sauce (can sub tamari)
- 1/2 tbsp agave (can sub maple syrup)
- 1/4 tsp garlic powder
Preparation
In a pan, add tofu, mushrooms, oil, cook for 7-10 min stirring often, until starting to brown. Add dark soy sauce and 2 tbsp sauce. Stir, cook 1 min. Put some water in small bowl. Have the filling mixture and wonton wrappers handy. Take 1 tbsp of tofu mixture, place in center of wonton wrapper. With finger, wet two adjacent edges of wonton square. Fold over other two sides, press down firmly, squeezing out air. You should have a triangle. Fold in two sides of the triangle to overlap each other, secure with bit of water, press firmly. Once all are folded, cook dumplings for 3 to 5 min (until wrapper is fully cooked) in steamer or large pan with some water in bottom and covered, as a makeshift steamer