Go Back

Disappearing Vegan Wontons

Delicious veggie tofu wontons, optional peanut sauce filling option.
Print Recipe
Total Time 30 mins

Ingredients
  

  • 1 package won-ton wrappers Usually found in the refrigerated or freezer section of your Asian food store, I used Twin Marquis brand, which is vegan. Make sure the wrappers don't have egg in them.
  • 1/2 block extra-firm tofu drained and pressed until extra water comes out
  • 3/4-1 cup mushrooms any kind you like, diced
  • 1 small onion diced
  • 1/2 green pepper diced
  • 1 small zucchini/courgette diced
  • 1 medium-sized carrot cut up very small
  • soy sauce to taste
  • sesame oil
  • ginger fresh is best, but ground works too
  • onion powder
  • garlic minced
  • 1/3 cup peanut butter smooth or chunky, the less sweet the better (optional)
  • cayenne pepper optional

Instructions
 

  • In a medium bowl crumble the tofu after it has been drained and pressed.
  • Chop up the mushrooms, onion, pepper, zucchini, carrot and ginger (if using fresh) very small (see photo). I use a vegetable dicer for this, which makes it easier, but you don't need that.
  • Preheat a sauce-pan on medium heat with a drop of sesame oil.
  • Put the veggie/tofu mixture in there to steam with a cover on top for about 5-10 minutes.
  • Take off the heat and press or spill out the extra water in the pan that came from the veggies. This ensures your mixture doesn't end up too liquidy.
  • Put back over the heat and add some soy sauce, about a 1/4 cup.
  • Sprinkle onion and ginger (if using powdered) in.
  • Add the minced garlic and a dash of cayenne pepper (more if you like it spicey. If you want to make the peanut-sauce version, add in peanut butter now).
  • Saute about 5 minutes more until peanut butter melts and everything is combined nicely. Your filling is done! You can even make a huge batch and freeze this for later if you want, it actually changes the texture of the tofu and makes it even more tasty.
  • If you want, let the mixture sit in the fridge for a couple hours to marinate.
  • Take one won-ton wrapper at a time and fill with about a tablespoon of filling.
  • Fill a small bowl with warm water and tip your fingers in it to wet the edges of the wrappers.
  • Fold two opposiet corners up and pinch together, then bring the other two corners up, pinching all four at the top until they stick together. This may take a few to perfect, but they'll taste yummy either way.
  • Preheat a frying pan on medium with a bit of sesame oil and place all the won-tons so each one is touching the bottom of the pan.
  • Cover with another pan (or cover if you have one big enough). Steam for about 5 minutes. Uncover and cook about 5 more minutes until the bottoms brown slightly.
  • Remove from pan with a spatula. Serve with dipping sauce of your choice. A simple soy sauce works perfectly.