Vegan Wontons In Red Chilli Oil
Silky smooth bok choy and tofu wontons tossed in a homemade red chilli oil. Who wants some? ?
Prep time: 30 minutes
Cook time: 10 minutes
(Makes 30 wontons)
30 wonton wrappers
220g bok choy,roughly chopped
6 shiitake mushrooms, roughly chopped
200g firm tofu, mashed
2 tsp sesame oil
1/2 tsp white pepper
1/2 tsp mushrooms powder
1/2 tsp salt for marinate the bok choy
Red chilli oil sauce ingredients:
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
Oil for cooking
Toasted sesame seeds
1.) 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 out from the bok choy and set aside)
2.) Cook the tofu till the water evaporated. Add in 1 tbsp oil and before adding in the chopped mushrooms, cook the mushrooms for 1 minutes then only add in the bok choy. Cook for another 2 minutes, let it cool in room temperature before adding into the food processor.
3.) Pulse the cooked vege for a few time to chop it into small chunks. (It’ll be much easier to fold into wonton wrappers later)
4) 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. (Watch tutorial in my YouTube channel)
5.) In a bowl mix together all the red chilli oil sauce ingredients and set aside.
6.) Bring a pot of water to a boil. Then cook the wonton over high heat. Let it cook about 2-3 minutes or till it rises to the surface. (Cook for a further minute)
7.) 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 that boiled to the wonton earlier.
8.) Top with chopped scallions and toasted sesame seeds. Enjoy